Sunday Herald Sun - Stellar - - Delicious On Sunday - “There’s no need to get ev­ery dish in the house dirty. For the ul­ti­mate in re­laxed cook­ing, just use one pot”


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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