15 MINUTE MEAL

Whangarei Report - - BITE -

CHICKEN & AVO­CADO SALAD

In­gre­di­ents

2 large av­o­ca­dos, halved, stoned and thickly sliced

3 Tbsp le­mon juice

1⁄4 cup each: finely chopped pars­ley, mint, diced red cap­sicum

1 cup peeled, seeded, diced cu­cum­ber

8 pit­ted black olives, sliced 2-3 cups shred­ded, cooked chicken

1⁄2 cup Ranch dress­ing

Method

Sprin­kle the av­o­ca­dos with le­mon juice. Com­bine the other in­gre­di­ents. Driz­zle with dress­ing. Spoon the salad over the avo­cado. Serve with crusty bread. — Serves 4

CASTELLO CASTELLO DOU­BLE CREAM CHILLI & SLOW-ROASTED TOMA­TOES

Slow-roasted toma­toes: 200g toma­toes with stems; 2 Tbsp olive oil; 3 sprigs of rose­mary; salt and pep­per.

Tomato rel­ish: 250g yel­low cherry toma­toes; 50ml water; 50ml vine­gar; 50ml sugar; 1⁄2 Tbsp corn­flour; 3 sprigs of thyme; 2 bay leaves; 5 pep­per­corns; 1⁄2 a fresh chilli

Slow-roasted toma­toes: You can ei­ther bake the toma­toes whole on the stem, or you can slice them in half. Rinse the toma­toes and put them in a roast­ing pan lined with bak­ing parch­ment. Sprin­kle with oil, salt and pep­per. Add the rose­mary springs. Bake at 100C for 11⁄2 hours.

Tomato rel­ish: Slice the toma­toes in half and put them in a saucepan along with the herbs, finely chopped chilli, water, vine­gar and sugar. Boil for about 15 min­utes over medium heat un­til the toma­toes are slightly mushy. You can help it along with a hand-held blender if you like. Dis­solve the corn­flour in water and add to the toma­toes. Bring to a boil and cook for 3 min­utes un­til it thick­ens. Taste it to make sure the starchy flavour has boiled away. Pour into a jar and let cool.

Serve with Castello Dou­ble Cream Chilli.

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