TOHFE O PNOEW ER
Season squid with 1 tsp salt and sprinkle over 1 tsp paprika. Toss in 2 tbs oil. Heat a large frypan (or paella pan) over medium-high heat. Add half the squid and cook, tossing, for 3-4 minutes until charred and tender. Repeat with remaining squid. Wipe the pan clean and return to medium heat. Add remaining oil, capsicum and onion and cook for 3-4 minutes until softened. Add garlic, remaining paprika and saffron and cook 1 minute or until fragrant. Add the rice and stock. Bring to a simmer and cook 20 minutes or until rice is almost cooked. Add the peas and parsley. Return squid to the pan. Cook a further 2-3 minutes to heat through. Sprinkle over extra paprika and serve with dill and lemon.
1 cup (280g) thick Greek-style yoghurt 4 soft burger buns, split Preheat oven to 200ºc. Place chicken, skin side up, on roasting tray. Combine spices with 1 tsp salt. Rub over the chicken. Pour over orange juice and vinegar. Roast for 20 minutes then add garlic to the pan and roast for a further 30 minutes or until cooked through and skin is dark and crispy. Remove from oven and rest 10 minutes lightly covered in foil. Separate the meat from the carcass, keeping the skin intact. Squeeze garlic from its skin and mash with a fork. Combine with yoghurt and season. Set oven to its grill setting. Add a slice of cheese to each bun base, then place in the oven with the bun lids, cut side up, for 2-3 minutes until the cheese is melted and buns are slightly toasted. Assemble the burger with lettuce, tomato, chicken, onion and garlic yoghurt.
2 tbs tom yum paste shredded to garnish 2 stalks lemongrass, bruised 5cm piece ginger (25g), sliced 250g button mushrooms, halved 2L vegetable stock 250g cherry tomatoes, halved 2 bunches gai lan (Chinese broccoli, or other Asian greens), stalks and leaves separated 200g rice vermicelli noodles (or other rice noodles) Juice of 2 limes 150g silken tofu, cut into 2cm pieces Place a large saucepan over medium heat. Add the oil and tom yum paste and cook for lemongrass and ginger and stir to coat. Add stock and mushrooms. Bring to a simmer and cook for 2-3 minutes until slightly and cook for 1 minute until tender. Divide between the bowls and top with silken tofu. 8 (750g) boneless pork rashers cup (80ml) hoisin sauce 2 tbs each soy sauce, honey 2 tsp sesame oil 3 lebanese cucumbers, sliced into thin ribbons ½ wombok cabbage, shredded ¼ cup crispy shallot ½ bunch mint, leaves picked 1 tbs each peanut oil and rice wine vinegar Preheat oven to 200ºc fan-forced. Place the pork in a single layer on a tray WOOLWORTHS SHOPPING LIST until it is light golden. and sesame oil. Remove pork from oven and basting pork with remaining glaze until caramelised and cooked through. drizzle with peanut oil and vinegar. Serve with pork rashers.
4 x 150g raw chorizo sausages 1 onion, chopped 2 garlic cloves, crushed 1 tsp each smoked paprika, ground cumin 400g can chopped tomatoes 400g can red kidney beans 2 ripe hass avocados, cut into wedges 500g mixed tomatoes, chopped 1 jalapeno chilli, thinly sliced 2 tbs white wine vinegar Squeeze the meat from the chorizo casings. Add to a cold frypan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes. Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes and 1 cup (250ml) water. Simmer for 10 minutes until reduced. Stir through the beans to warm through. To make the salsa, place the avocado, tomatoes and jalapeno in a bowl. Combine the vinegar, oil and Tabasco, then pour over the salsa. Top chorizo mixture with sour cream and micro coriander. Serve with corn chips and lime wedges.
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