Asian greens with char siu sauce

Australian Women’s Weekly NZ - - CONTENTS -

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.


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

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