Sur­prise sup­per in a par­cel

BBC Good Food - - Easiest Ever -

SERVES 4 PREP 10 mins COOK 30 mins

200g spaghetti 2 cour­gettes, grated 100g red cherry toma­toes, halved 100g yel­low cherry toma­toes, halved 4 salmon fil­lets or 2 chicken breasts 4 tbsp olive oil 1 gar­lic clove, finely sliced

1 Heat oven to 180C/160C fan/gas 4. Cook the spaghetti fol­low­ing pack in­struc­tions and drain. Cut 4 rec­tan­gles of bak­ing parch­ment off a roll, each twice as long as it is wide. Lay them on a work sur­face. Toss the spaghetti with the grated cour­gettes. Di­vide the spaghetti be­tween the pieces of parch­ment, then di­vide the cherry toma­toes be­tween each pile.

2 If us­ing salmon, slice length­ways, but keep the fil­let to­gether. Place on top of the veg and press side­ways so the slices move apart a lit­tle. If us­ing chicken, halve each breast through the mid­dle hor­i­zon­tally to give four pieces, then cut each into strips and tip a pile of chicken strips onto each pile of spaghetti.

3 Heat the oil and fry the gar­lic for 1 min, then pour a lit­tle gar­lic oil over each pile. Sea­son with black pep­per if your chil­dren like it. Bring the two longer sides of parch­ment up to meet in the mid­dle and fold the ends over and over, work­ing down to­wards the fill­ing, leav­ing a lit­tle room for the steam to ex­pand the par­cel. Flat­ten the seam down and then fold in each end. Use pa­per clips to hold the folds, if you like. Lift the parcels onto a bak­ing tray and bake for 10-15 mins. The parcels should puff up as they cook.

4 Serve each per­son a puffed par­cel in a shal­low bowl and snip it open at the ta­ble, stay­ing clear of any steam (re­mov­ing any pa­per­clips).

GOOD TO KNOW omega-3 • 1 of 5-a-day • good for you

PER SERV­ING 637 kcals • fat 33g • sat­u­rates 5g • carbs 40g • sug­ars 4g • fi­bre 4g • pro­tein 43g • salt 0.5g

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