Take Ed’s din­ner chal­lenge three amaz­ing dishes in 30 min­utes. Boom!

Better Homes and Gardens (Australia) - - Fastfood -

2 Tbsp black olive tape­nade Mi­cro herbs, to gar­nish

1 Sea­son cut­lets then rub with 2 tsp of the oil. Put 2 Tbsp of re­main­ing oil, pre­served lemon, mint and cumin in a large bowl then puree with a stick blender. 2 Pre­heat char­grill or bar­be­cue grill plate over a high heat. Cook cut­lets, turn­ing and bast­ing with lemon mix­ture, un­til cooked to your lik­ing. 3 Mean­while, heat re­main­ing oil in a large fry­ing pan. Add onion, gar­lic and fen­nel seeds. Cook un­til just soft­ened. Add toma­toes, spinach and cook un­til leaves wilt. Trans­fer mix­ture to a colan­der briefly to drain ex­cess liq­uid. 4 Com­bine yo­ghurt and tape­nade then spread on serv­ing plates. Top with onion mix­ture and cut­lets. To serve, gar­nish with mi­cro herbs.

Fish­er­man’s hot­pot with white wine, tar­ragon and gar­lic Prepa­ra­tion time: 10 mins Cook­ing time: 15 mins Serves 4

¼ cup ex­tra vir­gin olive oil 1 leek, diced 8 cloves gar­lic, chopped 2 medium pota­toes,

diced in 1cm cubes 1 car­rot, finely diced 2 Tbsp plain flour 500ml high-qual­ity

chicken stock 700g mus­sels, cleaned,

beards re­moved 400g bone­less skin­less fish fil­lets, diced (such as salmon) 2 medium cu­cum­bers,

peeled, de­seeded, diced 2 cups white wine Sea-salt flakes and freshly ground black pep­per, to sea­son 1 bunch tar­ragon,

leaves picked ½ bunch dill Crusty bread and crème fraîche, to serve

1 Heat 1 Tbsp of the oil in a large saucepan over a medium heat. Add leek and gar­lic. Cook for 3 min­utes or un­til just soft­ened. Add pota­toes, car­rot and cook for 5 min­utes. Stir in flour then stock. Boil rapidly un­til re­duces and thick­ens. Set aside. 2 Heat re­main­ing oil in another large saucepan over a high heat. Fry mus­sels for 5 min­utes. Add fish, cu­cum­bers wine and sim­mer un­til mus­sels open. Sea­son. Fold in herbs and leek mix­ture. Serve with bread and crème fraîche on the side.

Cheesy po­lenta tart with beans and fire­grilled veg­eta­bles Prepa­ra­tion time: 15 mins Cook­ing time: 15 mins Serves 4

500ml chicken stock ½ cup fine po­lenta 1 Tbsp un­salted but­ter 100g soft goat’s

cheese, crum­bled ½ bunch thyme,

leaves picked Pinch chilli pow­der Sea-salt flakes and freshly ground black pep­per, to sea­son ¼ cup ex­tra vir­gin olive

oil, plus ex­tra, to grease 400g can but­ter beans,

rinsed, drained 2 cloves gar­lic, minced Juice of 2 small lemons 2 Tbsp tahini 2 cups mixed heir­loom

and cherry toma­toes 12 baby zuc­chini, halved length­ways, flow­ers re­served, sta­men re­moved ½ bunch basil, leaves picked

1 Bring stock to a sim­mer in a saucepan over a medium heat. Sprin­kle in po­lenta. Bring to the boil, stir­ring con­stantly, un­til thick­ened. Mix in but­ter, cheese, thyme and chilli. Sea­son. Set aside for 10 min­utes to cool. Grease a 24cm-dia. pie dish with oil. Spread po­lenta mix­ture over base and up sides. Set aside un­til firm. 2 Com­bine beans with 2 Tbsp of the oil, gar­lic, juice and tahini in a bowl. Crush beans with a large spoon. Sea­son with salt. 3 Toss toma­toes and zuc­chini in re­main­ing oil. On bar­be­cue, put an old metal cake rack over flame on high. Grill veg on rack over flames un­til skins split. Set aside. 4 Spread bean mix­ture over po­lenta. To serve, top with veg, re­served flow­ers and basil.

An­gel hair pasta with gar­lic, olives and herbs Prepa­ra­tion time: 5 mins Cook­ing time: 5 mins Serves 4

400g an­gel hair pasta ¼ cup ex­tra vir­gin olive oil 6 cloves gar­lic, minced 2 tsp ca­pers, chopped Finely grated zest

of 2 lemons ¾ cup multi­grain

bread­crumbs Sea-salt flakes and freshly ground black pep­per, to sea­son ½ cup pit­ted green

olives, chopped 1 bunch flat-leaf pars­ley,

leaves finely chopped ½ bunch dill, finely chopped 1 cup finely grated pecorino

1 Cook pasta in a large saucepan of rapidly boil­ing salted wa­ter for 4 min­utes or un­til al dente. Drain well. 2 Mean­while, heat oil in a large fry­ing pan over a medium-high heat. Add gar­lic, ca­pers, zest and cook for 2 min­utes. Add crumbs for 1 minute. Sea­son. 3 To serve, toss pasta through gar­lic mix­ture with olives, herbs and pecorino.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.