Asian greens with char siu sauce
Asian greens with char siu sauce SERVES 4 PREP AND COOK TIME 15 MINUTES
Layer 350g trimmed broccolini, 150g snow peas, and 2 halved baby buk choy or Chinese broccoli in a large bamboo steamer lined with baking paper. Steam, covered, over a large wok of simmering water for 5 minutes or until the vegetables are just tender. Combine vegetables, 2 tablespoons char siu sauce and 2 teaspoons sesame oil in a large bowl. Heat 1 tablespoon peanut oil in a saucepan until hot; pour over vegetables, toss to combine. Top with thinly sliced, fresh, long red chilli .
Cauliflower gratin SERVES 4 PREP AND COOK TIME 30 MINUTES
Preheat oven to 220°C (200°C fan-forced). Boil, steam or microwave 1 small (750g) cauliflower, cut into florets, until tender; drain. Place in a shallow ovenproof dish. Melt 30g butter in a saucepan, add 2 tablespoons plain flour; cook, stirring, until mixture bubbles and thickens. Stir in 1¼ cups hot milk until smooth; cook, stirring, until mixture boils and thickens. Remove from heat; stir in ⅓ cup grated cheddar and 2 tablespoons finely grated parmesan. Season. Pour over cauliflower; top with 2 teaspoons panko breadcrumbs. Bake for 15 minutes or until browned.
Creamed spinach SERVES 4 PREP AND COOK TIME 15 MINUTES
Melt 20g butter in a large frying pan; cook 600g trimmed spinach, stirring, until wilted. Add ½ cup cream; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half. Season to taste.
“Our easy recipes make these vegetables the star of the meal.”
Cauliflower gratin Creamed spinach