donna hay - - Weeknights Easy -


1 ta­ble­spoon ex­tra vir­gin olive oil

1kg chicken thigh fil­lets, trimmed and chopped 3 cloves gar­lic, sliced

20g un­salted but­ter, chopped

2 ta­ble­spoons Di­jon mus­tard

¼ cup (35g) plain (all-pur­pose) flour

1 cup (280g) store-bought caramelised onion ¼ cup tar­ragon leaves

1 x 375g sheet frozen puff pas­try, thawed+

Pre­heat oven to 240°C (475°F). Heat the oil in a large non-stick fry­ing pan over high heat. Add the chicken and gar­lic and cook for 3 min­utes. Re­move from the pan and set aside. Add the but­ter, mus­tard and flour to the pan and cook, stir­ring con­stantly, for 1 minute. Re­turn the chicken to the pan, add the onion and tar­ragon and mix to com­bine.

Trans­fer the mix­ture to a 20cm x 28cm (9-cup-ca­pac­ity) bak­ing dish. Top with the pas­try and press down to seal. Us­ing a small sharp knife, cut 3 sl­its in the top of the pie. Cook for 16 min­utes or un­til golden brown and puffed. Serve. SERVES 4.

+ You can also use two smaller sheets of puff pas­try and press to join them to­gether.


1 ta­ble­spoon ex­tra vir­gin olive oil

450g Ital­ian pork sausages, cases re­moved and

rolled into balls

2 cloves gar­lic, sliced

1 long red chilli, thinly sliced sea salt and cracked black pep­per

2 x 400g cans cherry toma­toes

1 ta­ble­spoon vin­cotto

400g dried rigatoni

¹⁄³ cup (85g) mas­car­pone

1 cup basil leaves

Heat the oil in a large non-stick fry­ing pan over high heat. Add the sausage and cook for 4–5 min­utes or un­til golden brown. Add the gar­lic, chilli, salt and pep­per, and cook for 1–2 min­utes or un­til golden. Add the tomato and vin­cotto, re­duce heat to medium and cook for 6 min­utes or un­til liq­uid is slightly re­duced.

While the tomato mix­ture is cook­ing, cook the pasta in a large saucepan of boil­ing salted wa­ter for 8 min­utes or un­til al dente. Drain well, re­serv­ing ½ cup (125ml) of the pasta wa­ter. Re­turn the pasta to the saucepan, add the tomato mix­ture and re­served pasta wa­ter, and stir to com­bine. Di­vide between bowls and top with cheese, basil and pep­per to serve. SERVES 4.


2 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, thinly sliced

4 cloves gar­lic, thinly sliced

1.2kg (4 medium) fen­nel, trimmed and thinly sliced sea salt and cracked black pep­per

2 ta­ble­spoons white bal­samic vine­gar

1 litre unsweet­ened al­mond milk

3 cups (105g) shred­ded sil­ver­beet (Swiss chard) 10 sprigs thyme

¼ cup (20g) flaked al­monds

Heat half the oil in a large saucepan over high heat. Add the onion, gar­lic, fen­nel, salt and pep­per and cook for 8–10 min­utes or un­til soft­ened. Add the vine­gar and al­mond milk and bring to the boil. Add the sil­ver­beet and cook for 1 minute or un­til wilted. Re­move from the heat and, us­ing a hand-held blender, blend un­til smooth.

Heat the re­main­ing oil in a small fry­ing pan over high heat. Add the thyme and al­monds and cook for 30 sec­onds or un­til golden brown. Top the soup with the thyme and al­monds to serve. SERVES 4–6.

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