Chicken and Puy lentil salad with coriander

Ingredients

• 2 large or 4 small chicken breasts, skinned
• 1 tbsp whole coriander seeds, toasted and ground
• 2 large garlic cloves, peeled and crushed or grated
• salt and freshly ground black pepper
• 1 lemon, juice only
• 5 tbsp olive oil
• 225g/8oz Puy lentils
• 3 tbsp chopped fresh coriander (stalks and leaves)
• 100g/4oz mixed salad leaves, such as rocket, baby beetroot, baby spinach and frisée
• 100g/4oz feta cheese, crumbled
• dash balsamic vinegar

Preparation method

1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
3. Preheat the oven to 230C/450F/Gas 8.
4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.

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Parsnip recipes

A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Buyer's guide

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Storage

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.

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Chickpea recipes

Recipes using chickpea

Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.

If buying dried chickpeas, look for firm examples with a uniform beige colour. Choose canned chickpeas stored in water, rather than brine.

Storage

Dried chickpeas can be stored in a cool, dark place for up to one year without deterioration. Cooked chickpeas can be frozen.

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Black Australian Coffee

Ingredients

• 4 heaping Tablespoons decaffeinated coffee grounds
• 4 cups water
• Pinch of salt
• Pinch of dry powdered mustard (optional)
• 1 lemon, sliced crosswise into thin rounds

Procedure

1. Measure water into a saucepan and heat.
2. Sprinkle coffee on top of water.
3. Add salt and mustard, if desired.
4. Heat the mixture slowly to the boiling point.
5. Remove from heat immediately.
6. Let stand for 5 minutes and strain.
7. Serve coffee with a slice of lemon in each cup.

Read more: Food in Australia - Australian Food, Australian Cuisine - traditional, popular, recipe, diet, history, common, meals, staple, rice, people, types, make, customs, fruits, country, bread, vegetables, bread, typical http://www.foodbycountry.com/Algeria-to-France/Australia.html#ixzz1BCD1JgUA

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