PANTRY FINDS

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Sunday Herald Sun - Stellar - - Delicious - “There is al­ways some­thing you can make with what’s in the cup­board. Try these ideas for us­ing those kitchen sta­ples”

TUNA & CHILLI BR­USCHETTA SERVES 4

8 slices sour­dough 1 gar­lic clove, halved 4 x 125g cans of tuna slices, drained 2 tbs ex­tra vir­gin olive oil Juice and zest of ½ lemon

Water­cress pesto

leaves to serve 1 gar­lic clove, crushed 100ml ex­tra vir­gin olive oil For the pesto, place all the in­gre­di­ents in a small food pro­ces­sor, sea­son and whiz to

CAN­NELLINI BEAN NICOISE SALAD SERVES 4

125g green beans, trimmed 100g green beans) 4 heir­loom (or truss) toma­toes, sliced 400g can can­nellini beans, rinsed

Olive tape­nade dress­ing

2 tbs red wine vine­gar over high heat then lower in the eggs and

400g dried spaghetti cup (80ml) ex­tra vir­gin olive oil 6 an­chovies, chopped 2 gar­lic cloves, crushed cup (65g) ca­pers, chopped cup white wine Mi­cro basil to serve (op­tional) 4 slices stale bread, crusts re­moved 1 gar­lic clove, crushed For the pan­grat­tato, place the bread in a food pro­ces­sor and pulse to a coarse crumb. Heat oil in a fry­pan over medium- high heat. Add the bread­crumbs and cook, toss­ing, for 3-4 min­utes un­til golden, then add the gar­lic, pars­ley, zest and chilli un­til fra­grant. Re­move from the heat and drain on pa­per towel. Bring a large saucepan of wa­ter to the boil over high heat. Add the pasta and cook un­til al dente. Wipe the fry­pan clean and place over medium-high heat. Add the oil, an­chovies, gar­lic and ca­pers and cook, toss­ing for 1-2 min­utes un­til the an­chovies have started to dis­in­te­grate. Add wine and stir to com­bine. Drain pasta, re­serv­ing 100ml cook­ing wa­ter. Add pasta and re­served wa­ter to the pan and toss to coat. Serve topped with pan­grat­tato and mi­cro basil.

QUINOA SALAD WITH HALOUMI

1½ cups (300g) tri- colour quinoa (or other quinoa) 500g vine cherry toma­toes ¼ cup (60ml) ex­tra vir­gin olive oil 2 gar­lic cloves, crushed 2 tbs vino cotto (or bal­samic vine­gar) 250g haloumi, thickly sliced 1 bunch oregano, leaves picked 1 bunch basil, leaves picked Cook the quinoa to packet in­struc­tions. Pre­heat oven to 200ºc. Place toma­toes on a tray lined with bak­ing pa­per. Driz­zle with 2 tbs olive oil, gar­lic, vino cotto. Sea­son with salt. Bake 10 min­utes or un­til blis­tered. Mean­while, heat re­main­ing 1 tbs oil in a non-stick fry­pan over medium-high heat. Add the haloumi and cook for 2 min­utes a side un­til golden. Com­bine the quinoa, toma­toes and herbs, then driz­zle with the oil and juices from the tomato tray. Sea­son and top with haloumi.

ADD TO TROL­LEY MEAT/SEAFOOD

pork and fen­nel sausages* (or other pork sausages)

PANTRY

an­chovies bread can­nellini beans canned toma­toes chick­peas olives pine nuts quinoa sour­dough spaghetti tomato paste tuna red wine white wine

FRIDGE/FREEZER

haloumi parme­san eggs

FRESH PRO­DUCE

cherry toma­toes gar­lic green beans heir­loom* (or truss) toma­toes lemons mixed salad leaves red chilli yel­low beans basil oregano water­cress* (or rocket)

snow pea which is at its sweet­est and cheap­est. Stir-fry them with gin­ger threads, wa­ter chest­nuts, spring onions and a splash of soy to serve over blue eye or with honey soy chicken. Or lightly blanch and toss through penne with ri­cotta and pancetta; or through soba noo­dles with flaked teriyaki ocean trout. Snow peas are great raw, so slice length­wise to toss through sal­ads or to make a snow pea slaw with soy beans and poached chicken all tossed with a mirin dress­ing.

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