Food fabulous food!

November 14 2013

Preparing nourishing meals for the week can be tough so to save you the stress Who’s Your? asked Founder of Urban Entertaining and ‘Urban@Home’, Kimberly Fleetwood for three fabulous dishes that are packed full of goodness for you to whip up at home. Whether you’re hosting a dinner party or just your hungry self, you won’t regret a few minutes at the stove after tasting one of these delicious meals.

Kim_4_low resQuinoa salad with caramelised vegetables, pomegranate and toasted pepitas with a tangy blood orange dressing
Serves 4

500ml water
1 cup quinoa
500g butternut pumpkin cut into 2cm dice
2 zucchinis cut into 2cm dice
2 red capsicums cut into 2 cm dice
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
1/2 bunch chopped mint
1/2 bunch chopped coriander
1/2 cup toasted pepitas
1 pomegranate halved and seeds removed
1 400g tinned chickpeas
1 red onion sliced 1 cm thick
100g rocket

1. Pre heat oven to 200 degrees
2. Combine water and quinoa in a large saucepan over medium to high heat and bring to the boil.
3. Reduce heat to low, cover and simmer for 12 – 15 minutes or until liquid is absorbed. Transfer to a large bowl and set aside to cool.
4. Mix the pumpkin, zucchini, red onion and red capsicum together with the brown sugar, balsamic vinegar, salt, pepper and extra virgin olive oil and place on a large baking tray. Cook in oven until browned and caramelised.
5. Mix the pumpkin, zucchini, capsicum and red onion through the cooled quinoa. Add the mint, coriander and chickpeas and toss well.
6. Garnish with toasted pepitas and pomegranate then dress with the blood orange vinaigrette

Blood Orange Vinaigrette

Juice and zest of 2 blood oranges
1 clove garlic crushed
1 teaspoon Dijon mustard
60 ml white balsamic vinegar
100 ml extra virgin olive oil
1 tablespoon honey
Salt and pepper to taste

Put all ingredients in bowl and slowly whisk in extra virgin olive oil

Kim_2_low resPersian Style Lamb Stew with pumpkin
Serves 4

700g lamb shoulder
80 ml extra virgin olive oil, plus extra
2 brown onions cut into 1cm dice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
4 cardamom pods split with seeds removed and crushed
2 teaspoons sea salt
375ml chicken stock
110g pitted prunes
1 teaspoon caster sugar
Juice of 2 limes
1/4 teaspoon saffron threads dissolved in 1 tablespoon boiling water
1 large handful of mint roughly chopped
Toasted almonds or pistachios to garnish (optional)
1 400g tinned chickpeas
1/2 bunch of kale washed and finely chopped
400g butternut pumpkin peeled and cut into 3.5 cm dice
Sea salt
1 tablespoon extra virgin olive oil

1. Preheat oven to 200 degrees
2. Cut the lamb into 4cm dice then heat the extra virgin olive oil in a heavy based saucepan.
3. Add the lamb in batches and stir over medium to high heat until browned, then remove from the pan.
4. Add extra oil to the pan if needed and add the onion, stirring until lightly browned.
5. Add the spices and sea salt, stir for 1 minute (or until fragrant), then add the stock.
6. Return the lamb to the pan and cover. Simmer over low heat for 1 hour, stirring occasionally.
7. Add the prunes, sugar, lime juice and saffron water to the lamb. Cover and simmer for a further 30 minutes or until lamb is very tender.
8. For the pumpkin combine pumpkin, sea salt and extra virgin olive oil on roasting tray and bake in the oven until just tender and lightly browned all over.
9. Add pumpkin, mint, chickpeas and kale to the stew and carefully mix through.

Serve the stew in a large bowl with rice and garnish with roasted almonds or pistachios.


kim_1_low resSpanish style spicy chicken and chorizo
Serves 4


4 free range boneless chicken thighs roughly chopped into large pieces (approx 5cm)
4 tablespoons extra virgin olive oil
4 chorizo sausages thickly sliced
2 red onions roughly chopped
2 red capsicums cut into 3cm pieces
2 pinches dried oregano
3 pinches dried red chilli flakes
1 whole dried chilli (optional)
2 garlic cloves crushed
1 generous splash sherry vinegar
1 400g can chopped plum tomatoes
2 tablespoons smoked paprika
1 tablespoon paella seasoning
Zest of 2 lemons
Juice of 1 lemon
1/3 bunch Italian parsley roughly chopped (reserve a handful)
Cracked black pepper
Sea salt to taste

1. Combine all ingredients in a large bowl and mix so all the chicken, chorizo and vegetables are coated.
2. Place all ingredients in a large oven dish and cover with foil.
3. Place dish in the oven (pre-heated at 180 degrees).
4. Bake for approximately 40 – 50 minutes or until contents are bubbling.
5. Remove from the oven and give it all a stir.
6. Place back in the oven without the foil and bake for a further 10-15 minutes so the juices reduce and the chorizo sizzles around the edges.
7. Top with extra handful of chopped parsley to stir through

N/B: The stew can be made a day in advance to allow the flavours to develop.