Lemon quince Pterodactyl wings

Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.

Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!

These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!

Ingredients

    Turkey wings (about 800g which was 5)
    • 2 tablespoons lemon infused olive oil (I used

Cobram Estate

    )
    2 tablespoons quince paste

Method

  1. Preheat the oven to 170*C.
  2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
  3. Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!

Rainbow Frittata

This colourful slice makes for a great breakfast on the go, a lazy dinner or just a delicious protein-laden snack!

Ingredients (serves 6)

  • 1 cup shredded coleslaw mix (or alternatively, 1/2 cup grated carrot and 1/2 cup purple cabbage)
  • 4 large Swiss chard / Silverbeet leaves
  • 6 large eggs
  • 2 tbsp plain Greek yogurt
  • 2 tbsp pesto
  • 12 cherry tomatoes
  • Grated cheese of your liking

Method

  1. Preheat the oven to 200*C and line a slice tray with baking paper.
  2. Finely slice the Swiss chard, and place on top of the baking paper with the coleslaw mix.
  3. In a separate bowl, mix the eggs, yogurt and pesto together.
  4. Pour the egg mixture over the vegetables in the slice pan. Top with cherry tomatoes and your choice of cheese.
  5. Bake until firm and the cheese has melted (~ 15-20 minutes).
  6. Slice into 6 and enjoy!