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Serves: 4 Prep: 6 min­utes Cook: 11 min­utes


375g dried pap­pardelle pasta 2 chorizo, finely chopped 1 tbsp finely chopped fresh thyme leaves 3 eggs, lightly beaten ⅓ cup light thick­ened cream for cook­ing ½ cup finely grated parme­san, plus ex­tra to serve ¼ cup finely chopped fresh flat-leaf pars­ley leaves


1) Cook pasta fol­low­ing packet di­rec­tions un­til just ten­der. Drain, re­serv­ing half a cup of­cook­ing liq­uid. Re­turn pasta to pan over very low heat.

2) Mean­while, heat a medium fry­ing pan over medium-high heat. Cook chorizo, stir­ring, for 5 min­utes or un­til browned. Stir in thyme. Re­move from heat.

3) Whisk egg, cream and parme­san in a jug. Add egg mix­ture, re­served cook­ing liq­uid, half the pars­ley and half the chorizo to pasta. Toss to com­bine and heat through. Sea­son with pep­per.

4) Serve pasta topped with re­main­ing chorizo and pars­ley, and ex­tra parme­san. Recipe: Su­per Food Ideas

Quick fix

Chicken ris­soles

Your need: 1kg chicken breast mince; 2 eggs, light­ly­htly beaten; 1 cup bread­crumbs;mbs 2 tsp pow­dered chicken stock or 2 crum­bled stock cubes; 2 tsp cumin; quar­ter cup chopped chives; 4 cloves gar­lic, crushed; canola spray for fry­ing.

1) Place all in­gre­di­ents, ex­cept for the canola spray, into a bowl and com­bine well.

2) Us­ing wet hands, form pat­ties and place on a plate dusted with flour un­til ready to cook. 3) Spray canola oil in a fry­ing pan over medium heat un­til hot. Fry ris­soles for 3 min­utes per side un­til cooked through. 4) Serve with sweet chilli sauce or a dol­lop of lime may­on­naise. Recipe:

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