Recipe Recap: Top Recipes of the Past Week

It’s the end of another week and more recipes are yet to be discovered! Here are our top recipes of the past week that have gained numerous clicks on our Facebook Page! Wishing you all a happy and healthy start to the weekend…

Smoked Paprika Chicken with Warm Barley Salad chicken

Ingredient (serves 4):

  • 1.5L (6 cups) cold water
  • 220g (1 cup) pearl barley (see note)
  • 2 teaspoons sweet smoked paprika
  • Pinch of cayenne pepper
  • 2 (about 250g each) single chicken breast fillets
  • 250g green beans, topped, cut into 3cm lengths
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1 small red capsicum, halved, deseeded, cut into 1cm pieces
  • 4 shallots, ends trimmed, thinly sliced
  • 3/4 cup fresh coriander leaves
  • 90g (1/3 cup) low-fat natural yoghurt
  • Lime wedges, to serve
  1. Place the water and pearl barley in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 30-35 minutes or until tender. Rinse under cold running water. Drain.
  2. Meanwhile, combine the paprika and cayenne pepper in a large bowl. Add the chicken and toss to lightly coat. Preheat a chargrill on medium-high. Add the chicken and cook for 5 minutes each side or until just cooked through.
  3. Cook the beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain. 
  4. Whisk together the lime juice and oil in a small bowl. Combine the pearl barley, beans, lime juice mixture, capsicum, shallot and 1/2 cup of coriander in a large bowl. Season with pepper.
  5. Thinly slice the chicken across the grain. Divide the salad among serving plates. Sprinkle with the remaining coriander and top with the chicken. Serve with yoghurt and lime wedges.

Quinoa Burger with Beet & Feta Relish burger

Ingredients (serves 4):

  • 250ml (1 cup) water
  • 1/2 cup white quinoa, rinsed
  • 25g (1/4 cup) rolled oats
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons chopped fresh chives
  • 2 eggs, lightly whisked
  • 2 zucchini, peeled into ribbons
  • 2 yellow squash, thinly sliced
  • 1 tablespoon olive oil
  • 4 wholegrain bread rolls, split
  • Baby spinach leaves, to serve
  • Low-fat mayonnaise, to serve

Beet & feta relish

  • 150g baby beetroot, scrubbed, peeled, chopped
  • 3 teaspoons lemon juice
  • 50g green apple, chopped
  • 50g reduced-fat smooth feta

  1. Place the water and quinoa in a small saucepan over medium heat. Bring to 
the boil. Reduce the heat to low. Simmer for 12-14 minutes or until liquid is absorbed. Cool completely.
  2. Combine the quinoa, oats, parmesan, chives and egg in a bowl. Season well. Stand for 10 minutes.
  3. Meanwhile, for relish, process beetroot and lemon juice in a food processor until finely chopped. Add apple and feta. Process until a coarse paste forms. Season.
  4. Preheat a chargrill on medium heat. Place zucchini and squash in a bowl 
and spray with olive oil. Season. Cook, gently tossing, for 3-4 minutes or 
until lightly charred and tender.
  5. Heat the oil in a large non-stick frying pan over medium heat. Place two 8cm egg rings in the pan. Divide half the quinoa mixture among the egg rings and flatten. Cook for 2 minutes or until golden. Remove the egg rings and carefully turn the quinoa patties. Cook for a further 2 minutes or until the patties are golden and crisp. Transfer the patties to a plate lined with paper towel to drain. Repeat with the remaining quinoa mixture.
  6. Top each roll base with beet relish, spinach, a pattie, grilled vegetables and 
a dollop of mayonnaise. Top with roll tops.

Greek Lamb with Oregano, Lemon, Olives and Baked Ricotta lamb

Ingredients (serves 8):

  • 1/2 teaspoon olive oil
  • 1 x 1.8kg leg of lamb, excess fat trimmed
  • 375ml (1 1/2 cups) chicken stock
  • 1 large brown onion, halved, finely chopped
  • 2 x 400g cans diced tomatoes
  • 10 garlic cloves, peeled
  • 1 tablespoon finely grated lemon rind
  • 1/3 cup loosely packed fresh oregano leaves
  • 640g reduced-fat ricotta
  • 2 egg whites, lightly whisked
  • 65g (1/3 cup) kalamata olives
  1. Preheat oven to 180°C. Heat the oil in a large roasting pan over medium-high heat. Add the lamb and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate. Add 60ml (1/4 cup) of the stock and the onion to the pan and cook, stirring, for 3 minutes or until onion softens. Add the tomato, garlic, lemon rind, 2 tablespoons of the oregano and the remaining stock, and bring to the boil. Remove from heat.
  2. Reserve 125ml (1/2 cup) of the tomato mixture in a small heatproof bowl. Place the lamb in the roasting pan with the remaining tomato mixture and turn to coat. Bake in preheated oven, basting occasionally, for 1 1/2 hours for medium-well done or until cooked to your liking.
  3. Meanwhile, to make the baked ricotta, finely chop 1 tablespoon of remaining oregano. Combine ricotta, egg white and chopped oregano in a bowl. Spoon reserved tomato mixture among eight 125ml (1/2-cup) capacity ovenproof ramekins. Spoon over the ricotta mixture and smooth the surface. Place ramekins on a baking tray. Bake in oven for 30 minutes or until firm.
  4. Remove lamb and baked ricotta from oven. Sprinkle lamb with olives and the remaining oregano. Cover with foil and set aside for 10 minutes to rest. Turn baked ricotta onto serving plates. Carve lamb into slices and serve with baked ricotta.

(Recipes can be found at

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