IN­GRE­DI­ENTS

Port Douglas & Mossman Gazette - - SPORT -

305g (1 1/2 cups) dried risoni pasta 500ml (2 cups) chicken or veg­etable stock 160ml (2/3 cup) pour­ing cream 1 tea­spoon finely grated lemon rind 1 ta­ble­spoon olive oil 4 x 180g skin­less bone­less salmon fil­lets 2 zuc­chini, trimmed, peeled into rib­bons 1 bunch as­para­gus, trimmed, halved 150g (1 cup) frozen peas, slightly thawed 2 green shal­lots, thinly sliced Fresh mint leaves, to serve Lemon slices, to serve

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