Thai chicken subs

Australian Women’s Weekly NZ - - CONTENTS -

Siz­zling harissa prawns

SERVES 4 PREP AND COOK TIME 20 MIN­UTES (+ MAR­I­NAT­ING TIME) 24 (1kg) un­cooked king prawns 1 le­mon 2 cloves gar­lic, crushed 1-2 ta­ble­spoons harissa paste (see Julie’s tip) ¼ cup (70g) Greek yo­ghurt 1 cup (200g) jas­mine rice 1½ cups (375ml) chicken stock ⅓ cup (80ml) ex­tra vir­gin olive oil 1 medium (200g) red cap­sicum, chopped 1 medium (170g) red onion, chopped 1 tea­spoon ground cumin 1 tea­spoon smoked pa­prika ¼ cup chopped fresh flat-leaf pars­ley 1 Shell the body of prawns, leav­ing heads and tails in­tact. Run a small knife down the back to “but­ter­fly” prawns; re­move vein. 2 Finely grate rind from le­mon; cut le­mon into wedges. In a large bowl, com­bine rind, gar­lic, harissa, yo­ghurt and 2 ta­ble­spoons wa­ter. Add the prawns; toss to coat. Cover; re­frig­er­ate for at least 1 hour. 3 Place the rice and stock in a lid­ded mi­crowave-safe con­tainer; cook on HIGH (100%) for 16 min­utes. Fluff with a fork. 4 Heat 1 ta­ble­spoon of oil in a wok on the bar­be­cue over high heat (or use bar­be­cue flat plate). Cook the cap­sicum and onion, stir­ring, un­til fra­grant. Stir in the cumin and pa­prika. Add to the rice; stir well. 5 Wipe wok or hot­plate clean; heat wok with 1 ta­ble­spoon of oil. Shake ex­cess mari­nade from prawns; cook the prawns, in batches, for 2-3 min­utes or un­til just cooked through. Wipe wok clean and use re­main­ing oil be­tween batches. 6 Sea­son the rice to taste; scat­ter with pars­ley. Serve prawns with rice, le­mon wedges and ex­tra yo­ghurt, if de­sired. Not suit­able to freeze or mi­crowave.

Julie’s tip

Harissa paste is a hot North African paste made from chill­ies, gar­lic, co­rian­der and car­away, and is avail­able from spe­cial­ist food stores and some su­per­mar­kets.

Thai chicken subs

MAKES 4 PREP AND COOK TIME 30 MIN­UTES (+ MAR­I­NAT­ING TIME) ½ bunch co­rian­der 4 spring onions 2 ta­ble­spoons fish sauce 1 ta­ble­spoon red curry paste 3 cloves gar­lic, crushed 1 ta­ble­spoon brown su­gar 2 ta­ble­spoons peanut or vegetable oil 4 large (800g) chicken thigh fil­lets ¼ cup (60ml) sweet chilli sauce ¼ cup (75g) Kew­pie (Asian) may­on­naise 4 buns 4 cups shred­ded cab­bage, car­rot, red onion baby cu­cum­bers, to serve 1 Wash co­rian­der thor­oughly. Chop stems and roots; re­serve leaves. Chop pale ends of onions. Cut green tops into long thin strips; place strips in a bowl of iced wa­ter. 2 In a medium bowl, com­bine co­rian­der roots and stems, chopped onion, fish sauce, curry paste, gar­lic, su­gar, oil and chicken; toss to coat. Re­frig­er­ate for at least 1 hour (overnight is bet­ter). 3 Cook the chicken on a heated bar­be­cue grill over medium heat for 7 min­utes on each side or un­til cooked through. Trans­fer to a board; cut in half length­ways. 4 Com­bine chilli sauce and may­on­naise in a small bowl. 5 Cut buns along the cen­tre, be­ing care­ful not to cut all the way through. Spread may­on­naise mix­ture on cut sides of buns; add cab­bage mix­ture, then chicken. Top with co­rian­der leaves and spring onion curls. Serve with cu­cum­ber. Un­cooked mar­i­nated chicken suit­able to freeze. Not suit­able to mi­crowave.

Thai chicken subs

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