Spicy marinated skinless chicken drumsticks



Serves 8


- 370g jar kasundi paste (tomato-based Indian paste, available most supermarkets)

- 4 tbsp fresh coriander leaves, chopped

- 3 tbsp flat-leaf parsley, finely chopped

- 1 lemon, juice and zest

- 2 tbsp creamy yoghurt

- pinch sea salt

- 8 skinless chicken drumsticks

Combine the marinade ingredients. Marinate the drumsticks for 4 hours or overnight. Roast with a little marinade at 180C for about 20 minutes.


Pork and veal terrine

Serves 10

- 40g butter

- 1 onion, finely chopped

- 2 cloves garlic, finely chopped

- 400g pork mince

- 400g veal mince

- 4 gold-leaf gelatine leaves

- 30g butter

- 250g chicken livers

- 2 tbsp fresh rosemary leaves

- 3 tbsp flat-leaf parsley, finely chopped

- 1 tbsp fresh oregano leaves, finely chopped

- 2 tsp sweet, smoked paprika

- 100g leg ham, in small chunks

- 100g pistachio kernels, roughly chopped

- 50g dried cranberries

- 1 egg

- 1 tsp sea salt

- few grinds black pepper

- 250g prosciutto, thinly sliced

Heat the first lot of butter in a big saucepan. Add the onion and garlic and cook for a few minutes to soften. Then add the minced meats and cook for a few minutes to brown. Soak the gelatine leaves in cold water for a few minutes to soften. Then squeeze with your hands to remove excess water. Add to the hot mince, combining well. You can puree the mince mixture a little if too chunky.

Next melt the next lot of butter in a saucepan and cook the chicken livers for a few minutes but keep slightly pink. Puree with the butter.

In a big bowl combine the mince mixture with the pureed chicken livers. Add all the remaining ingredients except the prosciutto, combining well. Line a terrine dish (32x10cm) with prosciutto slices. Fill terrine mixture to the top and cover with prosciutto. Top with terrine lid. Place in a baking tray half-filled with water and cook in the oven at 160C for about 1 hour.

You can use a greased loaf tin and cover with foil if you don’t have a terrine dish.

Cool terrine, and then place in the fridge overnight to set. Serve with a good fruit chutney and baguette.

Pork and veal terrine.


Red cabbage, zucchini, carrot and freekah salad

This salad transports well and will last for two days in the fridge.

Serves 8-10

- 1 cup freekeh (roasted grain from young green wheat, available at most supermarkets)

- 1/2 red cabbage, shredded

- 1 zucchini, shredded

- 1 big carrot, in ribbons

- 2 celery sticks, diced

- 1 bunch spring onions, finely sliced

- 3 tbsp coriander leaves, chopped

- 2 tbsp sunflower seeds

- 2 tbsp pepitas

- 1/2 punnet cherry tomatoes, halved


- 4 tbsp extra virgin

- olive oil

- 2 tbsp red wine vinegar

- 1 tsp Dijon mustard

- pinch sugar

- pinch sea salt

Cook the freekeh as per packet instructions. Cool. Combine all the salad ingredients. Using a mandolin is good here for shredding. Use a potato peeler for carrot ribbons. Combine salad ingredients with the freekeh. Combine the dressing ingredients and mix well through the salad. Can be added before transporting to allow flavours to develop.


Red cabbage, zucchini, carrot and freekah salad.


Carrot, banana and coconut cake

A lovely moist cake that keeps well for four days. This cake is best made the day before and kept in fridge.

Serves 10

- 4 eggs

- 1 1/2 cups brown sugar

- 3/4 cup sunflower oil

- 1/3 cup maple syrup

- 2 cups self-raising flour, sifted

- 1/2 tsp ground cinnamon

- 2 1/2 cups grated carrot

- 2 big ripe bananas, mashed

- 3 tbsp organic coconut flakes

- extra coconut flakes

Whisk the eggs and sugar until smooth. Whisk in the oil and maple syrup. Fold through the flour and cinnamon, followed by the carrot, banana and coconut. Spoon mixture into a well-greased cake tin about 24cm (I used a Bundt tin). Bake at 160C for 1 hour. Cool slightly, turn out and scatter over toasted coconut flakes.


© The West Australian