Sunday Herald Sun - - Feed Your Family -

the chicken skin dry salt and sea­son with and pep­per. Heat fry­ing the oil in a large pan over medium the — high heat and add chicken, skin-side min­utes, down. Cook for 5- 6 or un­til the skin is blis­ter just be­gin­ning and turn golden to cook and crispy. Turn and for a fur­ther 5-7 min­utes Re­move the un­til golden. chicken from the pan on a plate. and re­serve off most of the oil the in the pan, add mar­malade and bring medium to the boil over heat. Cook for 1-2 caramelised, min­utes un­til then pour in the vine­gar to deglaze — be care­ful and stir may here, as the mix­ture spit. in the mus­tard, then soy sauce whisk in the and stock. Bring to turn the heat the boil and down to medium-low. the but­ter, a lit­tle Whisk in at a time, un­til a smooth and glossy sauce forms. and Add the orange juice seg­ments and sea­son chicken, to taste. Place skin-side up, the with in the pan and steamed rice serve

2 x 250g sir­loin steaks, fat trimmed 2 red onions, sliced into rings 3 tbsp olive oil ½ tsp ground cumin ½ tsp dried oregano 1 tsp smoked pa­prika salt flakes and freshly ground black pep­per hand­ful of co­rian­der, finely chopped, plus ex­tra to serve...

3 tbsp olive oil 2 gar­lic cloves, finely chopped Good pinch of chilli flakes (or to taste) 2 tbsp baby ca­pers, rinsed and pat­ted dry 2 x 185g cans tuna in oil, drained 1 x 600g canned whole peeled to­ma­toes, crushed salt flakes and freshly ground...

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