Hay­den Quinn:

For­mer MasterChef favourite de­signs a weekly plan that will save time, but come up trumps for taste.

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -

DRUNKEN CLAMS

SERVES: 4 Cheat: sam­bal oelek (hot chilli paste) 1 tbs peanut or sun­flower oil œˆ ½ bunch spring onions, white and light green chopped, dark green sliced 3 tsp sam­bal oelek or chilli paste 2kg clams (von­gole) 345ml pale ale Char­grilled cia­batta or sour­dough to serve

Heat the oil in a large saucepan over medium-high heat. Add the white and light green spring onion and cook for 1-2 min­utes un­til soft­ened, then add the sam­bal oelek and cook, stir­ring for 1-2 min­utes un­til fra­grant.

Add clams, beer, and cover with a lid. Cook for 2-3 min­utes, shak­ing pan un­til all have opened. Top with sliced dark green spring onion and serve with bread.

NUTRI­TION • 34G PRO­TEIN • 1G SAT FAT • 2G CARB • NEG. SUG­ARS • 480MG SODIUM • 235 CAL (975KJ)

CHILLI BEAN PORK TACOS

SERVES: 4 Cheat: chilli bean sauce

4 x 180g pork loin steaks 1 tbs chilli bean sauce or more to taste

(to­ban djan, or other chilli sauce) 1 tbs peanut oil 8 soft tor­tillas Av­o­cado, sour cream and co­rian­der

leaves to serve

Jalapeno pickle dress­ing

2 es­chalots, sliced into rings 2 jalapeno chillis, sliced ¼ cup (60ml) white vine­gar 1 tsp caster sugar

For the pickle dress­ing, com­bine all the ingredients plus 1 tsp salt in a bowl and set aside.

Coat the pork in the bean sauce and oil and set aside for 10 min­utes to mar­i­nate.

Heat a large fry­pan over a high heat. Add the pork and cook for 3-4 min­utes a side un­til charred and ten­der. Set aside and rest, lightly cov­ered with foil for 5 min­utes.

Heat the tor­tillas in a large fry­pan for 30 sec­onds each side, then set aside and keep warm.

As­sem­ble the tacos with av­o­cado, sour cream, sliced pork and any rest­ing juices, pickle dress­ing and co­rian­der.

NUTRI­TION • 42G PRO­TEIN • 2G SAT FAT • 17G CARB • 3G SUG­ARS • 485MG SODIUM • 330 CAL (1370KJ)

QUICK CHORIZO BOLOG­NESE

SERVES: 4 Cheat: chorizo

3 x 125g chorizo, cases re­moved and chopped 1 tbs ex­tra vir­gin olive oil, plus ex­tra to driz­zle 2 tbs thyme leaves 400g bot­tle tomato pas­sata 400g pap­pardelle or other long pasta 500g cherry toma­toes, halved Chopped flat-leaf pars­ley leaves and grated parme­san to serve

Place chorizo in a food pro­ces­sor and pulse un­til finely chopped. Place in a cold fry­pan with the oil over medium heat. When the chorizo starts to siz­zle, cook for 3-4 min­utes, toss­ing, un­til the fat has ren­dered.

Add the thyme and toss, cook­ing for 1 minute un­til fra­grant then add the pas­sata and cook for 6-8 min­utes un­til re­duced.

Mean­while, cook the pasta to packet in­struc­tions then dran, re­serv­ing 1/3 cup (80ml) cook­ing liq­uid.

Add the pasta to the sause with the re­served cook­ing liq­uid and toss to warm through. Re­move from heat. Top with toma­toes, pars­ley, and parme­san.

NUTRI­TION • 25G PRO­TEIN • 8G SAT FAT • 81G CARB • 7G SUG­ARS • 915MG SODIUM • 635 CAL (2650KJ)

BAR­BE­CUE SPICED CHICKEN WITH CHARRED CORN

SERVES: 4 Cheat: spice rub 8 chicken drum­sticks Ex­tra vir­gin olive oil to driz­zle 4 corn cobs Chilli oil to serve (op­tional) Lime wedges to serve Cos let­tuce wedges to serve

Spice rub

2 tbs sea salt flakes 1 tbs smoked paprika 1 tbs ground co­rian­der 1 tsp chilli pow­der 1 tsp ground black pep­per ½ tsp ground cloves ½ tsp ground all­spice

Pre­heat bar­beque with lid closed over medium heat. For the spice rub, place all the ingredients in a con­tainer and shake to com­bine. Ex­tra spice mix will keep for up to 6 months in a sealed con­tainer.

Brush the chicken with the olive oil then rub over 2 tbs of the spice rub.

Place chicken and corn on the bar­be­cue and cook for 15-20 min­utes, turn­ing, un­til chicken is cooked through and corn is slightly blis­tered. Re­move from bar­beque. Driz­zle chicken with a lit­tle chilli oil and serve with corn, lime and cos let­tuce.

NUTRI­TION • 46G PRO­TEIN • 2G SAT FAT • 20G CARB • 6G SUG­ARS • 625MG SODIUM • 380 CAL (1600KJ)

ROAST MISO MUSH­ROOMS WITH GAI LAN

SERVES: 4 Cheat: miso paste 75g un­salted but­ter soft­ened 1 tbs white miso paste 2 gar­lic cloves, crushed 16 small or 8 large por­to­bello mush­rooms 2 bunches gai lan (Chi­nese broc­coli, or other Asian greens) 2 tsp grated gin­ger 2 tbs ke­cap ma­nis 2 tsp sesame oil 2 tsp sesame seeds, to serve Steamed rice, to serve

Pre­heat oven to 200°C. Make the miso but­ter by com­bin­ing the but­ter, miso paste and gar­lic.

Spread over the mush­rooms and place on a lined bak­ing tray. Roast for 20 min­utes or un­til soft and dark brown.

Bring a large saucepan of wa­ter to the boil. Over medium-high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any ex­cess wa­ter.

Com­bine gin­ger, ke­cap ma­nis, sesame oil and bak­ing tray juices. Driz­zle over mush­rooms and gai lan. Sprin­kle with sesame seeds and serve with rice.

NUTRI­TION • 6G PRO­TEIN • 11G SAT FAT • 9G CARB • 7G SUG­ARS • 720MG SODIUM • 240 CAL (1000KJ)

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