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David Jones: Zero waste spring recipes

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David Jones: Zero waste spring recipes

David Jones, Level 1 & 2

When served together, this spring vegetarian menu results in not only a delicious feast but one where everything gets used up.

miso pumpkin with tofu cream and tamari pumpkin seeds

Don’t throw away pumpkin seeds – they add texture and nutty flavour.

PREP: 30 MINS
COOK: 45 MINS
SERVES: 4-6

2 tbsp white miso paste
2 tbsp David Jones Australian Organic Honey
2 tbsp sesame oil
2 tbsp tamari
1 small kent pumpkin, cut into wedges, seeds scooped out and reserved
1 bunch spring onions, trimmed
250g firm tofu, chopped
80ml vegetable oil
2 garlic cloves, finely chopped
Juice of 1 lime
1 tbsp rice vinegar
1 tbsp finely grated ginger
Roasted sesame seeds, to serve

1 Preheat oven to 200°C. Whisk miso, honey, half the sesame oil and 1 tbsp tamari to combine. Add pumpkin wedges, season, and stir to coat. Arrange on a baking tray and roast, turning occasionally, for 40-45 minutes until tender and golden.

2 Remove membrane from pumpkin seeds, rinse in a sieve, then pat dry on paper towel. Mix with remaining tamari, spread on a baking tray and roast for 5-6 minutes until crisp.

3 Set aside 2 spring onions. Chop remaining onions into 5cm lengths. Spread on a baking tray, drizzle with remaining sesame oil and season. Roast for 8-10 minutes until golden. Cool, then transfer to a processor with tofu, half the vegetable oil, half the garlic and half the lime juice. Season and process until smooth.

4 Combine vinegar, ginger and remaining lime juice and garlic. Stand for 5 minutes, then whisk in remaining vegetable oil. Thinly slice reserved spring onion.

5 To serve, spread tofu mixture on a platter, top with pumpkin wedges then scatter with pumpkin seeds, sesame seeds and spring onion. Drizzle with dressing to taste.

spring greens risotto with mozzarella and basil oil

Nothing goes to waste in this dish.
Prepare all your veg and add the trimmings to the stock for extra flavour.
Add the parmesan rind, too. Even the mozzarella whey can be put in the stock.

PREP: 20 MINS
COOK: 1½ HOURS
SERVES: 6-8

2 tbsp David Jones Australian Extra Virgin Olive Oil
80g butter, diced
1 brown onion, finely diced
2 garlic cloves, finely chopped
400g (2 cups) arborio rice
¾ cup David Jones Marlborough
Sauvignon Blanc
300g peas, podded
150g sugar snap peas, trimmed
60g finely grated parmesan, plus extra to serve
1 bunch asparagus, shaved into ribbons
1 zucchini, sliced into rounds
Finely grated rind and juice of 1 small lemon (you can use rest of the lemon in the spritz)
2 buffalo mozzarella, to serve

BASIL OIL

1 small bunch basil (leaves picked, reserving a handful to serve)
1 garlic clove, coarsely chopped
125ml (½ cup) David Jones Australian Extra Virgin Olive Oil

FROM-SCRATCH VEG STOCK

2 brown onions, chopped
2 carrots, coarsely chopped
2 heads garlic, halved (reserving 3 cloves for the risotto and basil oil)

1 To make the veg stock, combine onion, carrot, garlic and all the reserved trimmings from the other vegetables and herbs in a stockpot. Cover with 2.5 litres water, bring to the boil, then simmer for 1 hour. Strain and transfer 1.25 litres stock into a clean saucepan. Add whey from mozzarella and simmer.

2 To make basil oil, place basil in a bowl. Pour over enough boiling water to wilt. Drain then rinse under cold running water. Squeeze out excess water from leaves, then blend leaves with garlic and oil until very fine. Season.

3 Heat oil and half the butter in a saucepan over medium-high heat until butter melts. Add onion and garlic, season and saute for 4-5 minutes until tender.

4 Add rice and stir continuously for 1-2 minutes to coat the rice and lightly toast. Add wine, stir continuously until evaporated, then add stock, a ladle at a time, stirring until absorbed. Continue adding stock until rice is al dente and risotto is slightly wet but not soupy, adding in the peas in the last 5 minutes of cooking (about 15-18 minutes). Add parmesan and remaining butter, season, then stir through asparagus, zucchini and lemon. Transfer to a serving dish, scatter with torn mozzarella, basil and extra parmesan, and serve drizzled with basil oil.

Get your hands on the full menu via David Jones.

Photography LAUREN BAMFORD
Recipes and styling EMMA KNOWLES

David Jones