Four autumn freezer-friendly recipes

Four autumn freezer-friendly recipes from Justine Schofield's new book, Cook Ahead:

CHILLI BEANS

(serves 6)

INGREDENTS:

2 tablespoons extra-virgin

olive oil

1 onion, finely diced

3 garlic cloves, finely chopped

400 g can kidney beans, drained

and rinsed

400 g can chickpeas, drained

and rinsed

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chilli flakes

(optional)

1 teaspoon dried oregano

salt flakes and freshly ground

black pepper

1 teaspoon maple syrup

400 g can crushed tomatoes

METHOD:

To make the chilli beans, heat the olive oil in a large sauté pan over medium–high heat. Add the onion and garlic and cook, stirring occasionally, for 3–4 minutes or until the onion is softened.

Add the kidney beans and chickpeas and stir in the spices, dried oregano and a good pinch of salt and pepper and cook for a further 30 seconds or until fragrant.

Add the maple syrup and tip in the tomatoes, fill the can with water and add that too. Bring to the boil, cover with the lid and reduce the heat to low.

Cook for 45–60 minutes, setting the lid ajar halfway through to allow the liquid to evaporate and the sauce to become thick and rich. Use a fork to lightly mash some of the beans for a creamier texture.

HAWAIIAN PINWHEELS

(makes 24)

INGREDIENTS:

250 g (2 cups) freshly grated

cheddar

4 slices of ham, finely chopped

3 canned pineapple slices,

drained, patted dry and

chopped into 1.5 cm pieces

100 g tomato paste

2 squares of frozen butter puff

pastry, just thawed

1 teaspoon dried oregano

METHOD:

Combine the cheese, ham and pineapple in a bowl.

Evenly spread 2 tablespoons of the tomato paste over each sheet of puff pastry, leaving a 1 cm border at the far edge.

Sprinkle the oregano over the top, then spread on the cheese mixture. Roll each pastry square tightly into a log and wrap in plastic wrap.

Place in the freezer for an hour until almost frozen – this helps to cut the pastry into perfect pinwheels.

Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper.

Unwrap the pastry logs and cut each log into twelve 2 cm thick rounds, so you have twenty-four pinwheels in total. Place cut-side up on the tray, leaving space for spreading, and bake for 20–25 minutes or until the pinwheels are golden brown.

Allow to cool for 5–10 minutes before serving.

Store any leftover pinwheels in an airtight container in the fridge for up to 4 days.

RASPBERRY and WHITE CHOCOLATE MUFFINS

(makes 12)

INGREDIENTS:

300 g (2 cups) self-raising flour, sifted

1 teaspoon baking powder

170 g (3/4 cup) caster sugar

pinch of salt flakes

2 eggs, at room temperature

80 ml (1/3 cup) vegetable oil

1 teaspoon vanilla extract

125 g (1/2 cup) sour cream

(or Greek yoghurt)

250 ml (1 cup) buttermilk

zest of 1 lemon

100 g white chocolate, roughly chopped

125 g raspberries

80 g (1/2 cup) macadamia nuts (or any nut of your choice), lightly toasted

icing sugar, sifted, for dusting (optional)

METHOD:

Preheat the oven to 180°C fan-forced. Line a standard 12-hole muffin tin with paper cases.

Combine the flour, baking powder, caster sugar and salt in a large bowl.

In a separate large bowl, whisk the eggs, vegetable oil, vanilla, sour cream, buttermilk and lemon zest until combined.

Pour the wet ingredients into the dry ingredients and, using a spatula, fold everything together.

Now fold through the white chocolate, raspberries and macadamias.

Spoon the mixture into the muffin holes until three-quarters full.

Bake for 25–30 minutes or until lightly golden brown and a skewer inserted in the centre of a muffin comes out clean.

Allow the muffins to cool in the tin before serving dusted with icing sugar, if desired.

Store the muffins in an airtight container in the fridge for up to a week.

FALAFELS with LEMONY TAHINI

(makes about 22)

INGREDIENTS:

250g dried chickpeas, soaked in a large bowl of water overnight

1 onion, cut into quarters

2 garlic cloves, finely chopped

1/2 bunch of flat-leaf parsley, leaves and stalks

1/2 bunch of coriander, leaves and stalks

1 teaspoon baking powder

1 teaspoon salt flakes

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 litre (4 cups) vegetable oil

Lemony Tahini

90 g (1/3 cup) tahini

zest and juice of 1/2 lemon

To Serve

pita or Lebanese bread

tomato and cucumber salad

or tabouli

METHOD:

Drain the chickpeas, pat them dry with a clean tea towel and tip them into a food processor. Add the onion, garlic and herbs.

Process for a few minutes, occasionally scraping down the side, until a soft, crumb-like texture forms.

Now add the baking powder, salt and spices and pulse again for a few seconds to combine. Transfer the falafel mixture to a bowl and chill for 30 minutes.

For the lemony tahini, combine the tahini with a pinch of salt and the lemon zest and juice in a bowl. Gradually mix in 3 tablespoons of water until the tahini is the consistency of pouring cream.

You may need a little more or a little less water. Set aside in the fridge until ready to serve.

Heat the vegetable oil in a large saucepan until it reaches 180°C. Test if the oil is hot enough by dropping in a tiny piece of the falafel mixture.

If it sizzles immediately, the oil is ready.

Using two dessertspoons, shape the falafel mixture into quenelles or just use your hands to create oval-shaped patties. Working in batches, carefully drop them into the oil and fry for about 3–4 minutes until crispy and brown. Remove with a slotted spoon and drain on paper towel.

While still hot, sprinkle over a little more salt.

Wrap the falafels in the pita or Lebanese bread and serve with the lemony tahini on the side for dipping and a simple salad or some tabouli.