A pile of crispy seasoned chickpeas, juicy bursts of roasted tomatoes, tender strands of chicken and the most amazing creamy tahini dressing tossed with ribbons of kale. Introducing – my Chicken Kale Salad. Now THIS is a kale salad I crave!

A chicken kale salad to crave

This is a fully loaded kale salad that was intentionally designed to be satisfying to have as a meal. It has great variety of textures and flavours – crunch and saltiness from chickpeas, (soft) chewiness of the kale leaves, fresh juiciness from the tomatoes, tender meaty bits of chicken all tossed with a rich, cream tahini dressing. It’s incredibly filling. And the high delicious factor goes without saying!

But really, the absolute star here is the tahini dressing which is so creamy, it’s hard to believe there’s not a drop of mayonnaise in it. The richness is natural, from tahini, enriched with olive oil, balanced with the fresh tang of lemon and a good hit of savouriness from parmesan.

You could actually skip all the add-ins and just make this salad with kale and that creamy tahini dressing, and it would still be scoff-worthy. But I really hope you try this recipe in its entirety too, because it’s something else!

Ingredients in this chicken kale salad

I’m not going to lie – the ingredients list is longer than 95% of the recipes on my website. Because there’s a number of components to this salad. But it’s worth it! And we’re just making a salad here. It’s perfectly straight forward.

The kale (& onion)

First up, the kale!

Tuscan kale – This is the first recipe I’m sharing using tuscan kale, ordinarily I use the more common curly kale. Also known as also known as cavolo nero, black or lacinato kale, the leaves are shaped like silverbeet/chard and not as bushy/curly as regular kale (curly kale) so it’s more suitable to cut into slaw-like strips like I do in this recipe. The leaf is also softer than curly kale.

If using regular curly kale (which you totally can), don’t try to cut it into strips (it gets all crumbly). Just chop or tear into small bite size pieces.

Onion – Just a quarter of a red onion which we sliced very finely so it flops throughout the salad. I like the freshness if adds into this salad.

creamy tahini dressing INGREDIENTS

• Tahini – This is plain pureed sesame and it’s the star player here, providing richness and creaminess in the dressing so it clings to every bit of the kale (and everything else it touches). Be sure to get hulled tahini which is the more common variety here in Australia (pale beige colour) not unhulled tahini (darker in colour and bitter). Tahini is typically found in the health food aisle in grocery stores, else alongside spreads.

• Extra virgin olive oil – The oil in this dressing, rather than using just tahini which makes the dressing too thick.

• Parmesan – For a good hit of savoury flavour. It’s best to grate your own but even pre-grated is fine because we blitz it smooth. Alternative – Anchovies. Oh yes! Use as many as you dare to add flavour and salt without the sauce tasting fishy.

• Lemon – The tang in this dressing, to balance out the richness of the tahini and olive oil. Fresher than vinegar, though you can substituted with apple cider vinegar or white wine vinegar.

• Garlic – Just one clove, else the raw garlic flavour is a little too full on (blitzing really brings out the flavour of raw garlic!).

• Water to thin the sauce to a toss-able consistency. Don’t worry, it doesn’t dilute the dressing flavour, there’s loads of flavour in the dressing!

burst roast tomatoes

Named as such because they burst in your mouth! Literally just cherry tomatoes (or grape tomatoes, as I seem to use more often these days) roasted in a little oil, salt and pepper until they are a little wrinkled which means in the inside is beautifully soft.

THE CHICKEN

To keep things easy, I just use a store bought roast chicken and shred it myself. If you poach and shred your own, toss the chicken in a pinch of salt and pepper before using in this recipe (because store bought chicken is brined so the flesh has salt).

crispy seasoned chickpeas

And last but certainly not least, the crispy chickpeas! I’m using my go-to spice mix for chickpeas here, recently featured in the Spicy maple roast carrots recipe. It adds great crunch into this salad and nice little salty seasoned pops, as well as adding a starch to fill the meal out. And it’s a “good starch” too, that will keep you feeling fuller for longer.

How to make this chicken kale salad

While there are a few components to this salad, there’s a nice workflow to it:

1. Get those bursty tomatoes and crispy chickpeas in the oven (30 minutes)

2. While they are baking, chop and “marinate” the kale leaves to soften them (20 minutes)

3. Make the dressing, shred the chicken and slice the onion.

4. Assemble and eat!

1. Burst roast tomatoes & crispy chickpeas

1. Bake together – Toss the tomatoes in oil, salt and pepper. Then drain the chickpeas and put them, still wet, onto a separate tray. We’re going to oven dry them before tossing in the seasonings (less effort and more effective to get them crispy than towel or air drying!). Bake both for 12 minutes or until the tomatoes are soft and wrinkly, by which time the chickpeas will be thoroughly dried.

2. Toss the chickpeas in a little oil which will make the spice mix stick, then pop them back in the oven for another 20 to 25 minutes or until the chickpeas are crispy (you’ll know, they clatter).

3. Burst tomatoes – Let them cool on the tray until you’re ready to use them. Don’t handle them, they are delicate and prone to, well, bursting!

4. Crispy chickpeas – Once the chickpeas are ready, just set them aside to cool slightly before using. Nobody wants a third degree mouth burn from hot little crispy balls of chickpeas!

2. STRIPPING KALE LEAVES

Because the stem of kale leaves are quite tough and fibrous, I remove the leafy part from the stem. I just rip it off – quick, easy, effective!

1. Separate the leaves then work one leaf at a time.

2. Grab the stem and then grab the leafy part with your other hand and pull it up the stem which will rip the leafy part cleanly off the stem. Don’t worry about crushing the kale leaves, they are hardy and can take it. In fact, we crush them deliberately to soften them!

3. Said leafy part.

4. Stem – Discard or throw into your next batch of vegetable stock.

3. Making the kale salad

1. Soften kale – Kale is a little chewy when eaten raw. So I like to soften it before using in salads. To do this, just massage / scrunch the chopped kale with 1 teaspoon of olive oil and 1/4 teaspoon each salt and pepper. Not much is needed – a little goes a long way, you will be surprised! About 10 seconds of enthusiastic scrunching is all that’s needed to disperse the oil onto each bit of kale. Then set it aside for 20 minutes which will soften the kale leaves. In fact, the kale can keep like this overnight, it won’t go soggy like other leafy greens.

   If you don’t mind the chew, feel free to skip this step!

2. Blitz dressing – Use a stick blender to blitz the dressing until smooth. A stick blender works best. If you use a blender, you’ll need to really scrape the sides / blades well. For a food processor, you’d have to use a small one. To make it by hand, finely grate the garlic using a microplane or fine grater and mix very well until smooth. You will have some little parmesan lumps but the dressing will still be tasty.

3. Toss the kale with about two thirds of the dressing (we drizzle the rest on at the end). No need to be exact here, just eye ball it.

4. Add ins – Add the chicken, red onion and cherry tomatoes then toss again just to disperse them.

5. Crispy chickpeas next! Just pile them on.

6. Finish by drizzling with the remaining dressing and a big shower of freshly grated parmesan. Then DIG IN!

I forgot the egg

As I was writing up this post, I realised I forgot to include the soft boiled egg in the recipe video. It is an optional extra and something I added as a last minute addition to dial up the good-for-you substantial-ness of this salad even more.

But it doesn’t need it.

In fact, as I said in the opening, it doesn’t need all the extras. You could skip the chicken, the chickpeas, the onion and tomatoes, and just make a giant bowl of kale tossed in this dressing and it will be a great kale salad side dish.

But if you want to make a statement meal-worthy salad, I urge you to go all in, at least once, to experience the greatness of this kale salad! And I hope you become obsessed with it as I have. – Nagi x

PS Great one for making ahead up to 2 days. Even the “marinated kale” keeps perfectly and won’t go limp like regular leafy greens once they come into contact with oil.

Watch how to make it

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The most amazing Chicken Kale Salad

Recipe video above. WORTH MAKING – don't let the length of the ingredients deter you!! This is a big, hearty salad that may well be the best kale salad you've ever had. Big call I stand by!

Filled with good-for-you nutrition yet anything but bland, that creamy tahini sauce totally makes it, thanks to the parmesan. Crunchy seasoned chickpeas add starchy bulk, flavour pops and texture, the cherry tomatoes add juicy bursts and the chicken provides protein. Oh yeah, and there's kale in it too! Powerhouse greens!

Course Main

Cuisine Western

Keyword chicken kale salad, kale salad

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 3 – 4 people

Calories 695cal

Author Nagi

Ingredients

SOFTENED KALE:

• 5 very tightly packed cups Tuscan kale (cavolo nero) , leafy part stripped off stem, sliced into 1 cm / 1/2" ribbons (Note 1)
• 1 tsp extra virgin olive oil
• 1/4 tsp salt and pepper

SALAD:

• 1/4 red onion , very finely sliced
• 1 1/2 cups shredded cooked chicken , I use store bought (else poach your own, Note 2)
• 2 soft boiled eggs , halved (optional)

BURST TOMATOES

• 1 1/2 cups cherry or grape tomatoes
• 2 tsp extra virgin olive oil
• 1/4 tsp cooking salt/kosher salt
• 1/8 tsp black pepper

CRISPY SEASONED CHICKPEAS

• 400 g/ 14 oz can chickpeas , drained but not dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp EACH garlic powder , onion powder
• 1/4 tsp EACH cooking salt / kosher salt & black pepper

CREAMY PARMESAN TAHINI DRESSING

• 4 tbsp (60 g) tahini , hulled (Note 3)
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1/3 cup parmesan finely grated (pack the cup tight), plus extra for serving
• 1/2 tsp cooking salt/kosher salt
• 1/8 tsp black pepper
• 1 large garlic clove , peeled
• 4 tbsp water (plus more, if needed)

Cups – Metric

Instructions

SHORTFORM RECIPE:

• Oven – Roast tomatoes 12 min at 200°C/425°F (180°C fan). Roast plain chickpeas 10 min, toss with oil & seasonings, roast 20 min until crispy (same temp).
• Salad – Massage kale, leave 20 min. Blitz dressing. Toss kale, chicken, tomatoes, onion with half. Pile on chickpeas, drizzle with remaining dressing, shower with parmesan. EAT!

FULL RECIPE:

• Preheat the oven to 200°C/425°F (180°C fan).
• Roast tomatoes – Toss the tomatoes with the oil, salt and pepper on a small tray. Roast 12 minutes, then cool on the tray.
• Crispy chickpeas – Drain the chickpeas then spread on a tray (still wet). Bake 10 minutes (same time as tomatoes). Push the oven dried chickpeas to one side of the tray. Drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy (They should clatter! Note 4).
• Soften kale – Rub/scrunch the kale with the oil, salt and pepper in a large bowl. Put the kale in a large bowl then drizzle with the oil and add the salt and pepper. Set aside for 20 minutes (softens leaves).
• Tahini dressing – Put the ingredients in a jug just large enough to fit the head of a stick blender. Blitz until smooth, using extra water if needed to loosen into a thick but pourable consistency (see video).
• Toss – Pour half the dressing over the kale and toss. Add onion, chicken and most of the tomatoes (save a few for decoration). Toss again.
• Serve – Transfer into a serving bowl or individual bowls. Top with remaining tomatoes, all the chickpeas and eggs if using. Drizzle with remaining sauce then sprinkle with extra parmesan. DIG IN. SWOON!

Notes

* You could totally just make this with the kale and tahini dressing if you’re just in need of a tasty kale side salad. Everything else are add-ins that makes this into a satisfying, interesting meal-size-salad!

1. Tuscan kale, also called cavolo nero, black or lacinato kale, has leaves shaped more like silverbeet (chard) slightly flatter than curly kale so more suited to cutting into slaw-like strips and the leaves are slightly softer too. To use regular curly kale, chop into bite size pieces (don’t slice thinly, doesn’t really work well).

Removing the leaf off the stem – Grab and rip it off! Quick ‘n easy, watch the video

2. Chicken – I use store bought roast chicken. If cooking your own, I recommend poaching it using this method. Shred then toss with a pinch of salt and pepper before using.

3. Tahini – Mix well if the oil is separated. If it’s set like cement, microwave to warm (it will loosen) then use a stick blender. Hulled is lighter in colour (standard tahini). Unhulled tahini is darker and more bitter (harder to find), I don’t use this.

4. Roasted chickpeas should be crispy on the outside but still soft on the inside (else they are like little rocks!). 10 minutes dry roasting makes them extra crisp (better than air or towel drying) though they will start to soften after an hour or so. For ultra crisp though, and longer lasting crisp, you need to deep fry.

Re-crisp by popping in the oven for 5 minutes or so (same temp per recipe).

5. Storage – Oil rubbed kale will keep just fine for 2 days. Keep the components separate then assemble when required. Crispy chickpeas can be revived – see above note.

Nutrition per person, assuming 3 servings. It’s filling! Easily stretch to 4 with bread or double the chickpeas.

Nutrition

Calories: 695cal | Carbohydrates: 37g | Protein: 41g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1186mg | Potassium: 825mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1038IU | Vitamin C: 28mg | Calcium: 208mg | Iron: 6mg

Life of Dozer

In exciting news – the RTM sign reveal! Yes, a giant life-size Dozer sticker on the front of RTM.

It is actually quite worrying what a thrill I got to slap a giant Dozer sticker on the RTM window. 😂

And in other news, Dozer was visiting RTM for a shoot day with a professional photographer (Rob Palmer). It’s been bothering me that I still don’t have an RTM website (one of the reasons I haven’t started a volunteer program and public donations yet) and really great photos to provide to media and for other uses. So we had a big shoot day yesterday to capture great photos of the team at work, and what we do.

And I’m explaining all of that so I can share that sadly, Dozer was restricted to the office area for hygiene and food safety reasons. You’d think he’d realise he can barge past that stool and bolt into the kitchen to get to the 480 meals we were making that day, but he’s too good a boy for that! Instead, he just stood there and barked all day. 😂

OFFICIAL PROGRESS REPORT – And on a serious note, his rehab post surgery is continuing though I feel like over the past week noticeable progress stalled somewhat. I’m hoping he hasn’t peaked yet and has more improvements to come.

Also, I think he picked up a stomach bug or gastro on the weekend so he hasn’t been himself this week with some pretty serious bouts of nausea and hyper salivating. I’m a little worried because vomiting / regurgitation poses a lung infection risk for him because of his medical condition which is serious, scary and can be deadly. He’s been to the vet and has another visit scheduled for tomorrow. Fingers crossed he gets over it soon so we can re-commence his strength training!

Mind you, he wouldn’t have been bustling around me in the kitchen to try today’s dish anyway because Dozer’s disregard for kale is pretty well documented:

That was the chapter opener photo from my cookbook. I love that photo so much, it just captures his attitude perfectly! 😂

On a more cheerful note though, he did get out to the beach again on the weekend (Bayview in the Northern Beaches of Sydney where I lived until a year ago). It takes me 40 minutes to drive there and it’s worth every minute because honestly, I can’t tell you how happy it makes him. His personality completely changes, he perks up and has more energy. I think it’s great for his muscle rehab so I’m going to keep taking him.

Woah, that was a much longer Dozer update than expected! I’ll sign off here and hope to bring more happy news with the next recipe! – Nagi x

The post The most amazing Chicken Kale Salad appeared first on RecipeTin Eats.

This is a combination of three simple things that come together into a devilishly delicious dish: maple roast carrots with a subtle hit of spice, crispy seasoned chickpeas and a cooling, creamy garlic yogurt sauce. Substantial, impressive side or meat-free meal!

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

I love dishes like this. Take nice-but-nothing-spectacular things. In today’s case, spicy maple roasted carrots (3 ingredients), crispy chickpeas (crack a can) and a yogurt sauce.

Individually – fine.

Together – INCREDIBLE!

The thing here that makes this so special is the contrast of flavours and textures. Sweet and spicy from the carrots. Crunchy and savoury from the chickpeas. Creamy and cooling from the lemony garlic yogurt sauce.

It is so, so, SO very good!

I also think you’ll appreciate the convenience of the making process. Both the carrots and chickpeas cook in the oven at the same time, taking around 30 minutes for the carrots to become caramelised and tender, and the chickpeas crispy and clattering across the tray.

You do big swirly smears of the yogurt sauce on a platter, pile the glistening carrots on top and shower with the crunchy chickpeas, stand back and you immediately know you’ve just made something moreishly delicious!

How much do you wish that spoon was heading towards your mouth right now??

Ingredients

Here’s what you need to make these loaded spicy maple roast carrots. Actually not that much! I’ve just broken it up into groups for ease of reading.

Carrot options

I like the visuals of dutch carrots but you can use ordinary carrots instead. Just cut them in quarters or half lengthwise so they are around the same width as dutch carrots.

Spicy maple sauce for roasting

Just sriracha (for spiciness and vinegar) and maple syrup. You can use honey instead, though I really love the flavour maple brings to this dish.

Crispy roasted chickpeas

Just a can of chickpeas and a simple seasoning adds great crunch and extra fun to this dish! It also adds starch which turns it into meal-territory.

lemon garlic yogurt sauce

Here’s what you need for the yogurt sauce. This is a simple, powerhouse sauce that’s incredibly versatile that I use frequently, from Chicken Shawarma wraps to draping over roasted pumpkin, koftas to lamb borek. Use a good Greek or Greek-style yogurt if you can, else any plain yogurt (not sweetened or flavoured).

How to make it

Toss and roast. That’s really all it takes! The chickpeas and spicy maple roast carrots will both take around 30 minutes in the oven so we can do them both at the same time.

1. Dry roast plain chickpeas – Drain the chickpeas, spread them out on a tray then roast for 10 minutes. After many years of baking chickpeas, I can definitely say this makes oven baked chickpeas crispier than if you air dry or dry them with tea towels, not to mention faster and more convenient!

2. Season – Then toss the chickpeas with the oil, salt, pepper and seasonings. I just do this on the tray – if you’d got a rubber spatula, you can scrape-and-toss pretty effectively just straight on the tray.

3. Roast – Then roast the chickpeas for a further 20 to 25 minutes until they are crispy. You’ll know just by shaking the tray when they’re ready as they will clatter noisily around on the tray.

4. Toss the carrots in the sriracha, maple syrup, salt, pepper and oil.

5. Roast 30 minutes – Spread on the tray then bake for 30 minutes until the carrots are tender and they are a bit caramelised.

6. Yogurt sauce – Mix the ingredients until combined.

7. Extra sauce (optional) – I also like to mix up just a splash of plain maple and sriracha to pour over as extra sauce. Mainly for extra sauce, because the sauce used to roast the carrots is caramelised onto the carrots as we want, rather than remaining in a pool on the tray, and I like the fresh vinegary hit that the sriracha brings to the dish. But it’s optional!

8. Assemble – Then to assemble, spread the yogurt sauce on a plate. Pile on the carrots, including scraping out any juice left on the tray. Pour over the extra maple-sriracha sauce, then tumble over the chickpeas. Sprinkle with coriander (and pistachios as an optional extra, if using) then serve immediately!

How to serve these loaded spicy maple roast carrots

Think beyond the side dish!

1. As a meal – Hand on heart, what you see in the photos was my lunch then dinner (I was stuffing carrots in warmed pita breads)

2. Salad lunch spread* with friends – This clunky titled concept is something I like to especially do for lunch gatherings with friends. I put out a selection of what I call “substantial salads” (ie not just a bowl of leafy greens), crusty bread, and usually some crudités with hummus or feta dip. This dish is definitely going to make my next salad lunch spread!

   I like doing these salad spreads because it’s something different, people alway like a selection of dishes, I choose salads that can be prepared ahead and it’s usually an easy way to deal with the inevitable presence of someone gluten-free, vegetarian and/or “trying to be healthy”.

3. As a side dish. Yes, I had to list it! And definitely an occasion-worthy side dish.

There you go! I’d love to know what you think of this dish. I always get a touch nervous with recipes I just invent on a whim, usually when I get inspired when I see a particular ingredient on special (in this case, dutch carrots!). – Nagi x

Watch how to make it

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Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Recipe video above. This is a combination of 3 simple things that are devilishly good together: slightly spicy caramelised maple roasted carrots, crispy seasoned chickpeas and a cooling, creamy yogurt sauce with a subtle hint of garlic. The chickpeas add terrific crunch and because they're a starch, you can easily serve this substantial side dish as a meal.

Both the carrots and chickpeas take around 30 minutes in the oven but you might need to add an extra 5 minutes or so depending on how long you take when you take the trays out to toss/season etc .

Course Side, vegetarian main

Cuisine MIddle eastern vibes, Western

Keyword carrot side dish, Roasted Carrots

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 5 as a side, 2 – 3 as a main

Calories 304cal

Author Nagi

Ingredients

Carrots (choose one):

• 16 Dutch carrots , scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
• 600 g/ 1.2 lb regular carrots (5 medium), peeled, cut into quarters (Note 1)

Spicy maple sauce (for carrots):

• 3 tbsp maple syrup (or 2 1/2 tbsp honey)
• 2 tbsp sriracha
• 1 1/2 tbsp olive oil
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Crispy seasoned chickpeas:

• 400g/ 14 oz can chickpeas , drained but not dried
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Extra sauce (optional) – Note 2

• 1 tbsp maple syrup
• 1/2 tbsp sriracha

Lemon garlic yogurt sauce:

• 1 cup plain yogurt
• 1/2 tsp garlic , finely grated
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp cooking salt / kosher salt

Garnishes:

• 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
• 3 tbsp toasted pistachios , finely chopped (Note 3)

Cups – Metric

Instructions

• Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).
• Chickpeas & carrots – Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).
• Crispy chickpeas – Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy (listen for the clatter when you shake the tray – or eat one! Note 4).
• Carrots 30 min – Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
• Yogurt Sauce – Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.
• Extra sauce – Mix until combined.
• Assemble – Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!

Notes

Spice note: Not that spicy, roasting takes the spicy edge of sriracha a bit. If you’re concerned, cut back then if you want more spiciness at the end, just add a bit more sriracha when making up the Extra Sauce.

1. Carrots – I use dutch for visual purposes and because when I made this for the photos, dutch carrots were on special. But regular carrots can be used in a pinch. Cut them vertically into dutch-carrot width long pieces (quarters for normal carrots, half for small ones)

2. Extra sauce – I like to add a touch of extra sauce at the end because all the sauce caramelises in the oven and coats the carrots (as intended). I also like the vinegary tang that the sriracha brings to the dish.

3. Pistachios – A late addition to this dish included in the video that just made it even better! For flavour and also looks good. But it’s optional. Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop.

4. Roasted chickpeas should be crispy on the outside but still soft on the inside. The initial 10 minute dry roasting will make these oven chickpeas crispier than the usual technique of air or towel drying then roasting, but the fact is they will never be as crispy as deep frying (and that’s ok, our hips are happy with this) and they don’t stay crispy for longer than 2 hours UNLESS you roast them for 45 minutes until they are rock hard all the way through (these are a little too hard to eat, in my opinion)

Leftovers will keep pretty well for a day, bring to room temp them eat (it’s a bit messy to separate yogurt from carrots to heat the carrots). Otherwise keep the components separate and heat the carrots. Oven chickpeas don’t stay crispy for longer than a couple of hours.

Nutrition per serving, assuming 5 servings as a side.

Nutrition

Calories: 304cal | Carbohydrates: 41g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 632mg | Potassium: 683mg | Fiber: 8g | Sugar: 20g | Vitamin A: 20221IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 2mg

Life of Dozer

Since Dozer and I started meeting readers in “real life”, he’s been blessed with adorable gifts from generous people. Here is a memorable one. It’s handmade. So touched a reader took the time to make this!! I just love it. 😇

The post Spicy maple roast carrots with crispy chickpeas and yogurt sauce appeared first on RecipeTin Eats.

I am so excited to share this Brie Dauphinoise Potatoes because it ticks a lot of boxes! Feel good food with wow-factor that’s knee-knockingly delicious, straight forward, great for make-ahead and not that expensive. The perfect potato side dish for special occasions!

Potato Dauphinoise – elevated

I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it, baked it, and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions.

Think: melt-in-your-mouth layers of thinly sliced potato bubbling away in a butter-cream sauce perfumed with just the right amount of garlic and thyme. Already great.

But then we place brie on top, cut face down, and pop it back in the oven until it melts and oozes all over the surface and seeps down the sides. Incredible.

And then – you cut into the brie skins to discover pockets of gooey brie underneath. Your eyes widen, your face splits into a huge grin, you do a little happy dance and you scoop up way, way more than your fair share.

You know I’m describing myself here. Though I’d wager this describes you too, when you make this!!

Ingredients in Brie Dauphinoise Potatoes

This recipe is actually a simplified version of tartiflette which is a potato bake from the French Alps. It’s baked with Reblochon cheese on top, one of those pungent washed rind cheeses which I haven’t seen here in Australia. So we’re going with good ole’ brie in our version! Here’s what you need:

1. Mini bries

This recipe calls for 3 x small brie that are 8 cm/3.2″ wide weighing 125g / 4oz each. I use the Woolworths brand one which are $2.80 each. Don’t bother with artisan brie, it’s wasted for this dish!

Small bries work well because once split in half, 3 small ones almost fully cover the surface of a 1.5 litre / 1.5 quart (6 cup) baking dish in which the potato dauphinoise is baked. The idea behind using small ones is that the skin of the cheese sort of contains some of the cheese inside even once fully melted, so you get an impressive ooze when you cut into it.

However, if you can’t find the small ones, just use two larger ones. I’d keep them whole so the skin holds some of the cheese underneath because honestly, that is one of the great things about this dish. 🥰

Brie vs camembert – Camembert will work just as well, it’s just that brie is richer (~65% fat v 45%).

2. The potato bake part

These are the same ingredients as classic Dauphinoise Potatoes excluding shredded cheese. Because even the self confessed Cheese Queen admits that’d be too much cheese!

• Potatoes – We want to use starchy potatoes for potato bakes like this so they break down and become soft and fluffy, rather than slippery like waxy potatoes do. It’s so disappointing when you cut through the molten cheesy topping only to find the potato slices are sliding all over the place (from the vivid description, you can guess I’ve made that mistake!).

  Australia – Sebago (those dirt brushed potatoes) are ideal. US – Russet, and UK – King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.

• Cream – Thickened or heavy cream work best, otherwise any full fat cream. This is the sauce in Dauphinoise that makes the potatoes so deliciously creamy.

• Garlic and butter – Mixed into the cream for deliciously buttery garlicky flavour in the creamy sauce.

• Fresh thyme – Scattered on each layer of potatoes, fresh thyme adds the most beautiful hint of herby flavour. Dried thyme really isn’t the same. But if you really can’t get fresh, just use dried (half the quantity as dried is more intense than fresh).

• Salt and pepper – For scattering on the layers as you assemble.

How to make Brie Dauphinoise Potatoes

The part that is a bit finicky is slicing the potatoes thinly though if you’ve got a mandolin you’ll make short work of it. Other than that, this is breeze to make!

1. Cut the brie in half horizontally to form 2 rounds. Do this while fridge cold, it’s easier (cutting gooey room temperature brie is a mess!).

2. Cream sauce – Mix the cream, butter and garlic in a jug.

3. Slice the potatoes using a mandolin (if you’ve got it), else, sharpen your knife and get to work!

4. Layer one third of the potatoes in a 1.5 litre / 6 cup baking dish. Pour over one-third of the cream (make sure you scoop up some of the garlic settled at the base too) then sprinkle with one third of the thyme, salt and pepper.

5. Repeat twice more, using up all the cream, thyme, salt and pepper, so you have 3 layers in total.

6. Cover with foil and bake for 1 hour 20 minutes or until the potatoes are basically done ie. soft (use a butter knife to test in the centre).

   I know that sounds like a long time, and yours might be faster especially if you use a larger baking dish so the potatoes are not stacked as deep as mine. But for me, it consistently takes 80 minutes! The potatoes won’t get much softer during the 30 minute brie melting time, they just enjoy bubbling away in the melty brie.

7. Brie – Remove the foil. Place brie on top, cut face down.

8. Bake for a further 30 minutes or until the melted brie is bubbling and the edges are golden. Rest 5 minutes then serve!

It’s a side….it’s a meal!

You know I’m pitching this to you as a side dish. There are rumblings in the RecipeTin family WhatsApp thread that this needs to make an appearance on Christmas Day alongside the Seafood Platter which would go so well – think, light, cold seafood with warm oozy potato dauphinoise. YES!!!

But I exaggerate not when I say I’ve been inhaling bowls of this as a meal with a leafy side salad. It’s pictured above with an on-point holiday appropriate Pomegranate Salad (it’s got candied walnuts!). And not 5 minutes ago, I finished making the recipe video and it was dinner with this Rocket Salad on the side.

Making ahead – and leftovers

And lastly, just letting you know this is a make-ahead beauty! Assemble and bake for the covered part. Refrigerate, then finish baking it on the day with the brie on top.

In the event you are fortunate enough to have leftovers, I strongly suggest hiding the dish at the back of the fridge so you can enjoy leftovers without sharing. Or do as I suggested to a friend – cover with foil and label as RAW CHICKEN (to deter teenage boys). It works. 😈 – Nagi x

Watch how to make it

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Brie Potato Dauphinoise (Gratin)

Recipe video above. I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions .

Mini brie are good value at grocery stores ($2.80 each), expensive ones are wasted for this purpose. Also, this is great for making ahead.

Course Side Dish

Cuisine French

Keyword Dauphinoise Potatoes, Potato Bake, potato casserole, Potatoes au Gratin

Prep Time 15 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 people

Calories 334cal

Author Nagi

Ingredients

• 1 1/2 cups thickened / heavy cream , full fat – or just pure cream (Note 1)
• 2 garlic cloves , finely minced
• 30g / 2 tbsp unsalted butter , melted
• 1.25 kg / 2.5 lb starchy potatoes (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper) (Note 2)
• 1 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 2 tsp thyme leaves , fresh (optional – but highly recommended, Note 3)
• 3 x 125g / 4oz small brie (8cm / 3.2" wide) , fridge cold, cut in half horizontally (or camembert) (Note 4)

Cups – Metric

Instructions

• Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
• Preheat oven to 180°C/350°F (both fan and standard ovens).
• Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
• Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.
• Layers 2 & 3: Repeat for the 2nd and third layer.
• Cover & bake: Cover with foil, and bake for 1 hour 20 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 6)
• Top with brie, bake again: Remove foil. Place brie on the surface, cut side down. Bake for a further 30 minutes until the brie is oozy and the edges tinged with gold.
• Serve – Stand 5 minutes before serving and be prepared to swoon!

Notes

1. Cream – For a lighter version, use light fat, or US half and half (or use 1/2 cream, half milk). But it won’t have the same rich mouthfeel. Don’t try this with just milk.

2. Potatoes – Australia: Use Sebago (“dirt” potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper

OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.

3. Thyme – Really try to get fresh for this special dish. But if you can’t, use 1 tsp dried thyme and crush it between your fingers to powder it up slightly, it will release a bit of extra flavour.

4. Brie – No need to get expensive ones, I use the Woolworths brand one (125g/4oz, 8cm / 3″ diameter) which are $2.80 each. Camembert also works but brie is richer with a higher fat content ~65% v 45% for camembert.

Cut when fridge cold, it’s easier because it’s firmer.

Small brie works best because 3 cut in half will cover the surface nicely, and the skin sort of holds some of the oozy cheese in though some will ooze out and spread across the surface and seep down the sides. 

If you can’t get small, just use 2 larger ones.

5. Baking Dish Size – I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it’s full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine – just means the potatoes au gratin isn’t as deep

6. Baking time – Will differ depending on shape of dish, depth of potatoes, heat retention of baking dish, reliability of oven etc, 1 hour 20 minutes covered is consistently the time for me. Also, if you cut potatoes thicker (accidentally or on-purpose), they will take longer to cook.

7. Make ahead: Near perfect for make ahead! Bake covered with the foil until the potatoes are fully cooked (it might take 1 1/2 hours). Cool uncovered on counter then refrigerate covered. Remove from fridge 2 hours prior. Warm in the oven covered in foil for 15 minutes, plonk the brie on then bake uncovered 30 minutes. 

To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

Leftovers will keep for 3 to 4 days in the fridge.

Nutrition assumes 10 servings.

Nutrition

Serving: 110g | Calories: 334cal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 483mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 847IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg

More potato sides I love

Potatoes au Gratin (Dauphinoise)

Make-ahead Mashed Potato Casserole

Easy Creamy Cheesy Potato Bake

Browned Butter Savoury Sweet Potato Casserole

Spiral Sweet Potato Bake

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Potato Recipes

Life of Dozer

Figuring out the Advent calendar….

Figured it out!

The post Brie Dauphinoise Potatoes appeared first on RecipeTin Eats.

Stuffed sweet potato with holiday vibes! Baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter, with melty cheese and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture.

Stuffed Baked Sweet Potato Casserole

This is a riff on my sweet potato casserole, baked in individual sweet potato boats rather than one big casserole pan. The scooped out flesh of baked sweet potatoes are mashed with all sorts of holiday-flavour-goodness (specifically browned butter, pecans and bacon, an utterly divine combination with sweet potato), stuffed back into the potato boats, baked with melty cheese then finished with a shower of crunchy sage-bacon-flavoured-panko breadcrumbs.

PHEW that’s a long sentence!!!

No, it’s not a quick Monday-night side dish slapped together in a rush. This is a starchy side that commands attention, that’s indulgent and lush and made for special occasions. The flavour combination of sweet-salty-nutty-buttery and the crunchy topping with the creamy insides is just unbelievably good.

Bonus: Assemble ahead then bake on the day!

Ingredients

Sweet potatoes

I’m using 300g/10oz sweet potatoes which, once halved, makes a nice size portion as a side dish for one person, If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato, whether it’s 6 smaller ones or 3 larger ones.

This recipe will also work with regular potatoes. But the flavour combination here has been specifically designed for sweet potatoes. Try my regular Twice Baked Stuffed Potatoes instead – though there’s nothing regular about how delicious that recipe is!!

Add-ins and crunchy sage-panko topping

Here’s what you need to mix into the filling and for the crunchy topping.

• Unsalted butter – We’re using this to make browned butter today. More intensely buttery with warm nutty flavours. The better butter!

• Bacon – Chopped then fried up until crispy and golden, we use the fat to pan fry the panko until golden. No wasting free flavour!

• Colby cheese – This is my all-rounder go-to cheese with good melting qualities and flavour without going greasy. Feel free to substitute with other cheese of choice – cheddar, tasty, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.

• Spices – Garlic, onion powder and paprika.

• Panko breadcrumbs – For the toppings! Larger and crunchier than ordinary breadcrumbs, find it in the Asian aisle of regular grocery stores (though cheaper at Asian stores!).

• Fresh sage – This is my herb of choice for this holiday-inspired side dish. The earthy flavour is sheer perfection with the buttery sweet potato. If you’re cooking for a special occasion, I think it’s worth getting. But if you don’t have it, you can substitute with rosemary for another herb that will work well with the other flavours in this dish. Otherwise, just use parsley so you get similar green specks (don’t worry, there is plenty of other flavour going on in this dish!).

How to make Stuffed Sweet Potato Casserole

In a nutshell, the flesh of baked potatoes are mashed up with the tasty add ins, re-stuffed back into the potato then baked with cheese and a crunchy topping.

1. Bake – Prick the skin with a fork to allow excess juice to leak out (this prevents skin burstage). Then bake the potatoes in a 200°C / 400°F (180°C fan forced) oven for 75 minutes or until soft. Check with a butter knife, not a sharp knife (too sharp so it glides through even if not properly cooked, made this mistake!).

2. Scoop – Let it cool for 10 minutes just so you can handle it. Then cut in half and scoop the flesh out, using a tea towel to hold the potato if needed.

3. Filling – Mash the flesh up with all the filling add-ins (see below for steps for each) – the browned butter, crispy bacon bits, chopped pecans, spices and cheese. Reserve half the bacon, pecans and cheese for topping.

4. Stuff the potato with the filling then top with the remaining cheese,

5. Bake for 25 minutes until the cheese is melty and there’s golden spots.

6. Top with the reserved bacon, pecans and golden panko mixture (see below). Bake for a further 3 to 4 minutes just to warm the crunchy topping then serve!

Add-ins and panko topping

Prepare the panko topping and add-ins to mix into the filling while the potatoes are baking.

1. Browned butter – Just melt then simmer the butter until you see golden bits and it smells nutty and intensely buttery. Ideally, use a silver saucepan or small pan so you can see the golden bits. Otherwise, use a spoon to scoop up the butter to check.

2. Toast pecans – Using a non-stick pan, toast the pecans for 3 minutes in a dry pan until it you see golden spots. Then transfer to a cutting board and chop once cool,

3. Crispy bacon – In the same pan, fry the bacon until crispy and golden. If using streaky bacon, you won’t need extra oil because the fat in the bacon will melt. Then remove the bacon using a slotted spoon so the fat in the pan gets left behind – we’re not wasting a drop of it!

4. Crunchy panko – Add the panko, sage and salt. Then cook for a few minutes in the bacon fat until the panko is golden.

Toppings, done! Use as per directions in the section above.

Serving and making ahead

We (JB and I) created this recipe with upcoming holiday gatherings in mind. As in, a starchy side dish intended to make an impact on your guests for those extra special dinners.

Does it take more effort than a regular baked potato? It sure does. Does it take more effort than making one big pan of Sweet Potato Casserole? Yes, because we’re assembling multiple ones rather than dumping everything into one big pan.

Is it worth the effort? Yes, a million times over. As someone in my team said, you feel sad when you finish the last bite because you never want the eating experience to end.

But don’t worry. Steal the last one left for yourself. Hide it. No need to share! #HolidaySpirit 😈 – Nagi x

Watch how to make it

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Holiday Stuffed Sweet Potato

Recipe video above. Stuffed sweet potato made for holiday feasting! Twice baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter with melty cheese, and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture, this is the individual servings version of my sweet potato casserole.

Excellent special occasion starchy-side dish with holiday flavour vibes. Get ahead by assembling then baking on the day!

Course Sides

Cuisine Western, Western – Holiday Sides

Keyword baked sweet potato, holiday sweet potato side, stuffed sweet potato, sweet potato recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 8 halves

Author Nagi

Ingredients

• 4 x 300g / 10oz sweet potatoes , skin on, washed and dried
• 1/2 tsp cooking / kosher salt
• 4 tbsp unsalted butter
• 5 tbsp pecan nuts (Note 2)
• 200g / 7 oz streaky bacon , chopped (Note 5 to omit)
• 1 1/2 cups colby cheese , shredded (Note 3)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika

Panko topping:

• 1/4 tsp cooking / kosher salt
• 1/2 cup panko breadcrumbs
• 2 tbsp sage leaves , finely chopped (Note 4)

Cups – Metric

Instructions

• Preheat oven to 200°C / 400°F (180°C fan forced).
• Bake – Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
• Scoop – Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
• Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
• Stuff – Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
• Crunchy topping – Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
• Rest for 5 minutes then serve!

Stuffing & topping components

• Prepare these while the potatoes are baking.
• Browned butter – Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
• Toast pecans – Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
• Crispy bacon – Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
• Golden panko – Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.

Notes

1. Sweet potato – If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.

2. Nuts – sub almonds, walnuts, macadamia or other of choice.

3. Cheese alternatives – sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.

4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback – just use parsley for the green specks in the topping!

5. To leave out bacon – it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon! 

6. Assemble ahead – The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!

Nutrition per serving.

More statement starchy sides

Potatoes au Gratin (Dauphinoise)

Spiral Sweet Potato Bake

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Cheesy Mini Potato Gratin Stacks (Muffin Tin)

Roasted Sweet Potato Stacks

Fondant potatoes

Potato Recipes

Life of Dozer

A duck must’ve pooped there.

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