Rachel Khoo
Rachel Khoo
Rachel Khoo is a British cook, author, and presenter.
Hasselback pumpkin with cous cous and parmesan crust
Give pumpkin the hasselback treatment.
- 30 mins - 1 hr
- Rachel Khoo
Speedy zucchini and smoked fish pie
Fish pie is the ultimate comforting midweek dinner. This slightly lighter version swaps the traditional potato or pastry topping for zucchini rounds. The filling can easily be adapted to use whatever you have leftover over in the fridge, from a medley of roasted vegetables to shredded roast chicken from Sunday's roast. I like to serve this with a baby gem salad, something cooling and crunchy to cut through the richness.
- 30 mins - 1 hr
- Rachel Khoo
Coconut rice with quick pickled veg and prawn skewers recipe
Serve this coconut rice salad on one big platter and let people just get stuck in. The pickles add a light freshness and the Asian herbs bring a strong fragrant note and plenty of colour to this medley of textures and tastes. Try it as part of a big summer spread, or bring it to a picnic. Just be sure to cool the rice down quickly and store it in the fridge if you aren't eating it right away.
- 1-2 hrs
- Rachel Khoo
Smoky chickpea, eggplant and tomato one-pot casserole taco filling recipe
Some dishes just lend themselves effortlessly to this kind of cooking; big bubbling pots that involve throwing in a bunch of ingredients and letting the flavours infuse. This recipe makes for a great batch cook, the flavours even intensify when left overnight, so you'll take even greater pleasure from it the next day. Chipotle chillies add a brilliant depth of smokiness.I like to use two but opt for one if you prefer things a bit milder.
- 30 mins - 1 hr
- Rachel Khoo
Crisp pancetta, artichoke and green bean salad recipe with dijon mustard dressing
This Parisian bistro salad is a hearty affair featuring crispy pancetta, a sharp and mustardy dressing, and good chunk of cheese. Add croutons made from a baguette to make it go a little further.
- < 30 mins
- Rachel Khoo
Colourful cabbage crunch salad recipe with fried haloumi
With its umami-packed miso-tahini dressing (which also works well as a dip if you reduce the amount of water added), this colourful slaw is the perfect mix of crunchy, sweet and savoury. Pack it into a lunchbox and take it to work, or serve it as a colourful side dish at your next barbecue.
- < 30 mins
- Rachel Khoo
Warm coconut chocolate rice pudding recipe
Growing up in England, rice pudding was a fixture on the school canteen menus. But it's not just nostalgia that has me regularly revisiting this childhood favourite. I love a rich and indulgent rice pudding, and while this one may steer clear of refined sugars, the last thing you will feel is deprived after a few mouthfuls.
- 30 mins - 1 hr
- Rachel Khoo
Buckwheat galettes filled with plum and chia seed jam recipe
Unlike the traditional crepe, a galette is made from buckwheat flour and water, making it an excellent alternative for non-gluten eaters. This sweet version is a favourite of mine, made with a really quick jam and crunchy cinnamon nuts. Stir left over jam through yoghurt for breakfast.
- < 30 mins
- Rachel Khoo
Herb butter roast chicken with summer vegetables recipe
This one-tray roast couldn't be easier to prepare and the escaping juices from the tomatoes and zucchini make for a light and delicious brothy sauce. You could serve this with some Israeli couscous or bulgur wheat, but it's equally brilliant on its own.
- 1-2 hrs
- Rachel Khoo
Chicken and corn soup recipe
This soup is a triumphant use of leftovers, pairing tomatoey chicken broth with the sweetness of corn. Try it garnished with plenty of herbs, red chilli and a splash of soy. The quick pickles are optional, but I find that everything tastes better with a scattering of vinegary radishes.
- 1-2 hrs
- Rachel Khoo
Original URL: https://www.theage.com.au/goodfood/by/rachel-khoo-h29n0s